Creamy Roasted Pumpkin Soup

• 1 kg pumpkin
• 1 onion
• 2 cloves garlic
• 750 ml vegetable stock
• 0.5 cup heavy cream
• 0.5 tsp nutmeg

Instructions

1. 1

   Preheat oven to 400°F (200°C). Peel and chop pumpkin into chunks.

2. 2

   Roast pumpkin on a baking sheet for 20-30 minutes until tender and slightly caramelized.

3. 3

   Meanwhile, dice the onion and mince the garlic.

4. 4

   In a large pot, sauté the onion and garlic with a little oil until soft and translucent.

5. 5

   Add the roasted pumpkin and vegetable stock to the pot. Bring to a simmer and cook for 10 minutes.

6. 6

   Use an immersion blender (or transfer to a standard blender) to puree the soup until completely smooth.

7. 7

   Stir in the heavy cream and ground nutmeg. Season with salt and pepper to taste.

8. 8

   Warm gently over low heat (do not boil) and serve.