Preheat oven to 400ºF | 200ºC and line a large baking tray with parchment paper.
With a sharp long knife, cut pumpkin in half (leaving the skin on) and remove seeds with a tablespoon. Using the ridges in the pumpkin skin, cut into wedges of 1-inch | 2,5 cm wide.
Place wedges in a big ziplock bag and add olive oil, herbs and spices. Close the bag and massage the pumpkin wedges for a couple of minutes until well coated on all sides with the herbed mixture. You can also massage the pumpkin directly on the baking tray with your hands. Leave to marinate for 15 minutes or roast immediately.
Open the bag and lay out pumpkin wedges on the baking tray, spaced apart.
Roast pumpkin for 40-60 minutes, in the middle-top of the oven, flipping halfway though. The pumpkin wedges should be golden brown on top.
Remove from oven, crumble the feta cheese over the top and sprinkle with pepitas and some leftover thyme for garnish. Serve warm.