Roasted Pumpkin Soup

Cut the hokkaido pumpkin in half and scoop out the seeds. Cut the flesh, including the skin, into 3 cm cubes. You don't need to peel hokkaido pumpkin, as the skin softens sufficiently during cooking. If using butternut squash, you must peel it beforehand, as its skin is very hard.

Line a roasting pan or a deep baking sheet with parchment paper, spread the pumpkin on it, season with salt, drizzle with olive oil, and mix everything thoroughly on the sheet. Add green herbs and whole garlic cloves and bake for just under an hour in an oven preheated to 200°C.

Remove the herbs from the roasted pumpkin, squeeze the garlic out of its skin, and blend it with warm vegetable broth. Bring the pumpkin cream to a boil in a pot, turn off the heat, and without further cooking, stir in the sweet cream, season with grated nutmeg, salt, and pepper.