Preheat oven to 300 degrees. Slice pumpkin in half, remove pith and seeds, then cut into manageable sized pieces. (Microwaving might help!) Coat with olive oil, salt and pepper. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
While the pumpkin is cooking, combine the farro and water in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for 10 minutes or until tender. Remove from heat and let the farro rest for 5 minutes in the covered pot. Fluff the farro with a fork then season to taste with salt and pepper.
Toss farro and pumpkin pieces together in a serving bowl. Add the chopped basil and pomegranate seeds. Squeeze the juice of one lemon into the bowl and drizzle in 2 to 3 tablespoons of olive oil, to taste. Add more salt and pepper if needed. Toss and serve with crumbled feta on top.