Preheat your oven to 400°F (200°C). Arrange the pumpkin cubes on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the pumpkin in the oven for about 25-30 minutes until they are golden and caramelized around the edges, filling the kitchen with a sweet aroma.
While the pumpkin roasts, chop the onion and mince the garlic. Sauté them in a pot over medium heat with a little oil until translucent and fragrant, about 5 minutes.
Once the pumpkin is roasted and cooled slightly, transfer the chunks into a blender or use an immersion blender directly in the pot. Add the sautéed onion and garlic to the blender.
Pour in the vegetable broth, then blend until smooth and silky—about 1-2 minutes. Taste and season with salt, pepper, and nutmeg as desired.
Transfer the blended mixture back into the pot and bring to a gentle simmer over low heat to allow the flavors to meld, about 10 minutes.
Adjust seasoning if necessary, then serve the soup hot, garnished with a drizzle of cream or herbs if desired.
