Preheat to 200°C (392°F). Arrange the chopped pumpkin, carrots, potatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly
Roast in the preheated oven for 30–35 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
Transfer the roasted vegetables to a saucepan. Add the vegetable stock and bring to a boil. Reduce heat and let it simmer for 5–10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth. If the soup is too thick, add additional stock to reach the desired consistency
Stir in the thickened cream and heat gently without boiling. Adjust seasoning with salt and pepper to taste.
Pour the soup into a bowl. Swirl extra cream on top and garnish with pumpkin seeds and fresh herbs. Serve hot.
