Roast the pumpkin: Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes or until soft and lightly caramelized.
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent (5–6 minutes). Stir in garlic, rosemary, and thyme, cooking for 1 minute until fragrant.
Blend the pumpkin: Add the roasted pumpkin to the pot. Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes. Use an immersion blender (or transfer to a blender) to puree until completely smooth and velvety.
Add cream & seasonings: Stir in the heavy cream, nutmeg (optional), salt, and pepper. Simmer on low for another 3–5 minutes to let flavors combine.
Adjust thickness: Add more broth for a thinner soup, or simmer longer for a thicker consistency.
Serve: Ladle into bowls and finish with toppings such as parmesan, croutons, pumpkin seeds, or fresh parsley.
Enjoy warm: Best served immediately while creamy and aromatic.
