Roast Pumpkin Soup

1 kg peeled, deseeded pumpkin
1 medium parsnip, peeled
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely chopped
2 cloves garlic, minced
generous pinch ground nutmeg
1 teaspoon ground cumin
Salt and pepper to taste
1 litre chicken or vegetable stock
Cream, sour cream or yoghurt for serving

Chop pumpkin and parsnip into evenly sized pieces. Place on a baking tray, drizzle with the oil and toss to coat.
Bake at 190˚ C until tender and cooked through but not blackened.
Heat the butter in a large saucepan on medium heat. Add the onion and cook until translucent.
Add the garlic, nutmeg, cumin, salt and pepper. Cook, stirring for another couple of minutes.
Add the pumpkin, parsnip and stock and bring to the boil.
Reduce heat and simmer uncovered until onion is soft and the stock has reduced, about 20 minutes.
Cool and blend into a purée. Check seasoning.
Serve hot with a swirl of cream, sour cream or yoghurt.