Preheat oven at 180°C for 10 minutes. Skin and remove seed from pumpkin and chop. Reserve pumpkin seeds and place on a lined baking tray and bake in the oven for 20 minutes or until toasted brown. Cool.
Place onion, potatoes, carrot, garlic and chicken stock in a large pot. Bring to a simmer over medium heat until vegetables are tender.
Remove vegetables from heat. Using a stick blender, blend vegetables until smooth, leaving some chunkier mashed pumpkin pieces unblended.
Crumble Riverina Dairy Chilli Salsa Fetta and sprinkle the Fetta and toasted pumpkin seeds on top.