Roasted Pumpkin Soup

Instructions

1. Prepare the pumpkin
   Preheat oven to 200°C (400°F). Toss the pumpkin chunks, quartered onions, and garlic cloves with olive oil on a large baking sheet. Season with salt and pepper. Spread in a single layer, ensuring pieces aren't overcrowded.
2. Roast the vegetables
   Roast in the preheated oven for 35-40 minutes, turning once halfway through, until the pumpkin is tender and caramelized at the edges. Remove from oven and let cool slightly.
3. Prepare the soup base
   Squeeze the roasted garlic cloves out of their skins into a large pot. Add the roasted pumpkin, onions, ground cinnamon, nutmeg, and cloves. Pour in the vegetable stock and bring to a simmer over medium heat for 10 minutes to allow flavors to meld.
4. Blend the soup
   Remove from heat and blend until completely smooth using an immersion blender, or transfer in batches to a regular blender (being careful with the hot liquid). Return to pot if using regular blender.
5. Finish the soup
   Stir in the heavy cream and maple syrup. Season with salt and pepper to taste. Gently warm over low heat until heated through, being careful not to boil once cream is added.
6. Serve
   Ladle the soup into warmed bowls. Drizzle with additional cream, sprinkle with toasted pumpkin seeds, and add a tiny pinch of cinnamon if desired. Serve immediately with crusty bread on the side.