Creamy Pumpkin Soup

1Preheat the oven to 400°F (200°C).

2Cut the pumpkin (1 small) in half, scoop out the seeds, and place the halves on a baking sheet.

3Roast the pumpkin (1 small) in the oven for about 45 minutes or until tender.

4In a large pot, melt the butter (1 tablespoon) over medium heat.

5Add chopped onion (1), garlic (2 cloves), carrot (1), and potato (1) to the pot. Cook until the vegetables are soft, about 5-7 minutes.

6Scoop out the roasted pumpkin (1 small) flesh and add it to the pot.

7Pour in the vegetable broth (4 cups) and bring the mixture to a boil. Reduce heat and simmer for 20 minutes.

8Use an immersion blender to puree the soup until smooth.

9Stir in the heavy cream (1 cup), nutmeg (1 teaspoon), cinnamon (1 teaspoon), and paprika (1 teaspoon). Simmer for an additional 5 minutes.

10Season with salt and pepper to taste.

11Serve the creamy pumpkin (1 small) soup hot, garnished with fresh parsley leaves.