Preheat oven to 350 degrees.

Place pumpkin, onion, and garlic in a large metal bowl. In a small bowl, mix butter, olive oil, and maple syrup.

Pour mixture over pumpkin cubes and mix well. Place pumpkin flat on a baking pan, using a plastic spatula to ensure all liquid transfers from the bowl to the pan.

Tear bay leaves into 4 pieces each and place between pumpkin cubes.

Roast for 30 minutes until pumpkin cubes are softened.

Pour cold chicken broth into a blender and add cooked pumpkin, again using a plastic spatula to ensure all liquid is transferred. Blend to desired consistency.

Transfer soup to a pot on the stove and heat to a simmer over low heat. Stir in chili pepper, and pepper and salt to taste. When thickened to desired texture, serve topped with pecans, if desired.