Instructions

1. Heat the oil in a saucepan then gently fry the onion and garlic until soft.
2. Add the nutmeg and cumin then season to taste with salt and pepper. Stir for 1 minute, then add the roasted pumpkin pieces.
3. Pour in the vegetable stock, bring to the boil, then under cover, simmer at low temperature for 20 minutes.
4. Remove from the heat and blend with a hand mixer or in a liquidizer until you get a creamy, thick soup.
5. Serve with spoonful of sour cream or yogurt if you like.