Preheat the oven to 350°F / 175°C

Line a large shallow baking pan with foil and place the tomatoes and chilies in it. Drizzle about 1/4 c. oil over the top of the vegetables.

Bake for 30 min. then turn. Add the onion, garlic, and rosemary and drizzle the remaining oil over all. Bake 1/2 hour longer. Remove from the oven and cool.

Transfer the tomato mixture in batches to the food processor and whiz until smooth. Pour into a saucepan if serving hot or a large mixing bowl. Add the chicken broth, half-and-half, salt & pepper, and hot red pepper sauce, and whisk to mix. Either heat the soup and serve or chill in the refrigerator until ready to serve. Garnish each serving with some toasted pumpkin seeds.