Preheat the oven to 375 degrees F (190 degrees C).
Chop the pumpkin into small pieces and put them in a baking dish with the unpeeled garlic.
Drizzle 3 teaspoons oil over and roast for 20 minutes.
Take out the garlic but give the pumpkin another 10 minutes, or until tender.
Don't let it burn!
Heat a teaspoon of oil in a big pot over a moderate heat.
Add the nutmeg, cumin, onion, salt and black pepper.
Cook for a minute, stirring continuously.
Add the pumpkin and stock, then bring the soup to a boil.
Peel the garlic and add it to the pot.
Turn down the heat and simmer uncovered for 20 minutes or until the onion is soft.
Puree the soup using a hand blender.
If you have no hand blender, let the soup cool a bit then puree in a regular blender, in batches.
Drizzle with cream if liked.
