Roasted Pumpkin Cream Soup | Silky Autumn Warmer

Cut the pumpkin in half and scoop out the seeds. Cut the flesh (with the skin on for Hokkaido pumpkin) into approximately 3 cm cubes. Hokkaido pumpkin does not need to be peeled, as its skin softens during baking, but Canadian pumpkin should be peeled beforehand.

Line a baking tray with parchment paper, spread the pumpkin cubes on it, salt them, and drizzle with olive oil. Mix thoroughly. Add the fresh herbs and whole garlic cloves (they can remain unpeeled), then bake in a preheated oven at 200°C for approximately 45-60 minutes, until the pumpkin is completely soft.

Remove the herbs from the roasted pumpkin. Squeeze the roasted garlic out of its skin, then place it in a blender with the pumpkin. Add the warm vegetable broth and blend until silky smooth. Pour into a saucepan, bring to a boil, then remove from heat. Stir in the whipping cream and season with freshly grated nutmeg, salt, and pepper.