Preheat the oven to 375°F/190°C.
Place the pumpkin pieces, carrots and onions on an oiled, rimmed baking pan and drizzle all with 2 Tbsp. of oil. Season all with salt and pepper and roast vegetables for 30 - 35 minutes or until the pumpkin is tender when pierced with a fork. Cool for 20 minutes or until the pumpkin can be handled.
Remove the skin from the pumpkin.
In a 7-qt. Dutch oven, heat the remaining oil and add the roasted vegetables.
Add paprika, chicken stock and orange juice; bring all to a simmer. Reduce the heat to low and cover with the lid and cook for 30 minutes. Remove from the heat.
Carefully puree the soup in small batches in a food processor then pour back into the Dutch oven.
Check for seasoning and whisk in the half and half.
Bring the soup back to a low simmer, but do not boil. Garnish the soup as desired and serve.