Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes or until the flesh is soft.
Once the pumpkin is cool enough to handle, scoop out the flesh and set aside. You should have about 2 cups of pumpkin puree.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the roasted pumpkin, vegetable broth, nutmeg, cinnamon, and honey (if using) to the pot. Bring to a simmer and let cook for about 10 minutes.
Use an immersion blender (or transfer to a stand blender) to puree the soup until smooth. If using a stand blender, be sure to let the soup cool slightly before blending and hold the lid on with a towel as hot soup can cause the lid to pop off.
Return the soup to the pot and stir in the heavy cream, if using. Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley if desired.
Enjoy this delicious and hearty pumpkin soup!
Note: You can also add other vegetables like carrots or potatoes for a more substantial soup. If you prefer a vegan version, simply skip the heavy cream or replace it with coconut milk.
