Creamy Pumpkin Soup

Preheat the oven to 350°F using top and bottom heat with convection.

Cut the pumpkin in half and place it on a baking tray together with the chopped red onion, cherry tomatoes, tomatoes, and red bell pepper.

Drizzle the vegetables with olive oil and season with paprika, salt, black pepper, and thyme.

Roast for 1 hour, or until the pumpkin is tender and the vegetables are lightly caramelized.

Remove the pumpkin from the oven, scoop out the flesh, and squeeze the roasted garlic out of its skins.

Transfer the roasted pumpkin, garlic, and all vegetables to a pot, add 400 ml of broth, and blend until smooth.

Stir in the heavy cream, blend again briefly, then heat the soup through over medium heat.

Serve the creamy pumpkin soup hot.