Chop the rosemary sprigs and sprinkle over the pumpkin. Drizzle with olive oil. Roast in a pre heated oven at 150 160 C for 10 12 minutes. Peel the roasted pumpkin, roughly chop and mash into a paste. Heat oil in a pan and add dried oregano. Fry the pumpkin mash. Add button red chillies and mix them well with the pumpkin. Add cayenne pepper, salt, black pepper powder, soy milk and lukewarm water. Cook well and strain the mixture. Put the strained soup back in the pan and cook for 4 5 minutes to thicken. Heat another pan and add olive oil. Roast the lotus seeds and button red chillies. Serve the soup hot in a bowl and add the roasted lotus seeds and button red chillies. Garnish with the pumpkin skin and olive oil.