Preheat oven to 200 degrees Celsius on a fan forced setting and line a baking tray.
Add pumpkin, brown onion, garlic, olive oil and maple syrup to the baking tray and toss to coat. Bake for 30 minutes until golden and tender.
Meanwhile, place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway.
Once pumpkin, onion, garlic and cauliflower are cooked, allow to cool slightly before transferring to a blender or food processor. Add the vegetable stock and blitz until smooth. Season with salt and pepper.
Transfer the soup to a bowl and stir through the Greek yoghurt. Sprinkle over the pumpkin seeds and serve.