Prepare the Pumpkin:

• • Preheat the oven: Set your oven to 400°F (200°C).

• • Roast the pumpkin: Toss the cubed pumpkin with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.

Cook the Soup:

• • Sauté the aromatics: Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.

• • Add vegetables: Stir in the diced carrot and potato, cooking for 5 minutes to release their flavors.

• • Combine with roasted pumpkin: Add the roasted pumpkin to the pot and stir to combine.

• • Pour in stock: Add the vegetable or chicken stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce heat to low and simmer for 20 minutes until all vegetables are tender.

Blend and Season:

• • Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.

• • Season and enhance: Stir in the cinnamon, nutmeg, and heavy cream (if using). Season with salt and pepper to taste.

Serve and Garnish:

• • Ladle the soup into bowls and garnish with roasted pumpkin seeds, croutons, or a drizzle of olive oil or cream.

• • Serve warm and enjoy!