Step 1: Preheat the oven to 200°C (400°F). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.

Step 2: In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 4–5 minutes.

Step 3: Add the roasted pumpkin to the pot along with the chopped sage and nutmeg. Pour in the broth and bring to a gentle simmer for 10–15 minutes to allow flavors to meld.

Step 4: Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.

Step 5: Stir in the cream or coconut milk, adjusting to taste. Heat gently, but do not boil. Adjust seasoning with salt and pepper.