Preheat the oven to 400ºF. Line baking sheet with aluminum foil.
Cut top off of pumpkins and slice in half. Scoop out seeds and membranes.
Brush inside and outside of halves with 1 tablespoon olive oil mixed with 1 teaspoon ancho powder.
Cut each half into 1-inch slices. Add slices to baking sheet and sprinkle with coarse sea salt, ancho chile and fresh cracked black pepper.
Roast pumpkin on middle rack for 30 minutes, flipping half way through. Allow to cool slightly.
Remove skin from pumpkin and mash or puree the flesh. Set aside.
In a large saucepan combine vegetable stock, cayenne and pumpkin puree. Whisk until thoroughly combined.
Add quinoa and bring mixture to a boil.
Reduce the heat to low, cover and cook for 15 minutes until the quinoa is cooked through.
Allow quinoa to rest for 5 minutes. Serve warm.