Classic Creamy Roasted Pumpkin Soup

Preheat oven to 400°F. Cut the pumpkin in half, remove the seeds, cut pumpkin into smaller chunks and coat them with olive oil.

Place the pumpkin chunks on a baking tray and roast in the preheated oven for about 20-25 minutes or until the flesh is fork-tender.

While the pumpkin is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

Stir in the ground cumin, cinnamon, and nutmeg, and cook for another minute to release.

Once roasted pumpkin is ready, remove it from the oven and allow it to cool slightly. Scoop out the flesh and add it to the pot.

Pour in the vegetable broth and bring soup to a boil. Let it cook for 10-15 minutes, allowing all the flavors to meld together.

Use an immersion blender or transfer the soup to a countertop blender, and puree until smooth and creamy. Season with salt and pepper to taste.

Stir in the heavy cream to add a rich and velvety texture to the soup. Cook for an additional 2-3 minutes to heat through.

Serve the soup garnished with parsley or pumpkin seeds for some added crunch.