Instructions

Preheat oven to 180C.
Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
Drizzle with olive oil and bake for 40-60 minutes until soft.
In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.
Combine potato and water with roasted vegetables and puree in a blender or food processor, or by using a stick mixer until smooth.
Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.