Preheat your oven to 400°F (200°C). Slice the pie pumpkin in half, remove the seeds, and cut it into manageable pieces. Arrange the pumpkin pieces flesh-side down on a baking sheet lined with parchment paper. Roast for about 30–40 minutes or until the pumpkin is tender when pierced with a fork. Let it cool slightly before scooping out the flesh.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely minced onion and sauté for 3–5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and sage sausage, cooking for an additional 5–7 minutes.

Once the sausage is browned, add the roasted pumpkin flesh and peeled, sliced baking potato into the pot. Pour in about 4 cups of chicken stock, bring to a simmer and cook for about 15 minutes.

Remove the pot from heat. Use an immersion blender to puree the mixture until it's smooth and creamy. Adjust texture with more chicken stock or heavy cream if desired.

Return the blended bisque to low heat and stir in kosher salt and black pepper to taste. Allow it to heat through gently for about 5–10 minutes.

Drizzle with heavy cream or sour cream on top. Sprinkle with roasted pumpkin seeds and chopped fresh parsley. Serve hot.