Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper.
Roast the pumpkin in the oven for about 35–40 minutes, or until it’s tender and caramelized around the edges. The house will fill with a sweet, toasted aroma.
Remove the pumpkin from the oven and let it cool slightly so it’s easier to handle.
Transfer the roasted pumpkin to a blender or use an immersion blender directly in the pot. Purée until smooth and velvety, with no chunks remaining.
Pour the pumpkin purée into a saucepan, then add the vegetable broth. Whisk to combine and bring to a gentle simmer over medium heat.
Once bubbling gently, stir in the heavy cream if using, to add richness. Continue to simmer for another 5 minutes, allowing the flavors to meld.
Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.
Serve the soup hot, garnished with a sprinkle of cinnamon or fresh herbs if desired. Enjoy the fragrant, velvety texture that embodies cozy autumn flavors.
