Preheat oven at 200℃ (400℉). Line a baking pan with parchment paper.

Toss the pumpkin pieces and garlic cloves with olive oil and sprinkle salt & pepper over them. Roast them for 20 minutes or until the pumpkin slices are soft and cooked.

Leave the pumpkin and garlic to cool before peeling the garlic and slicing off the skin of the pumpkin. Heat up butter in a medium pot and add the onions. Fry until soft and then add the pumpkin and garlic. Add the vegetable stock and a dash or two of nutmeg. Bring it to a boil and simmer for a few minutes.

Blend with an immersion blender or in your regular blender (just be careful not to overfill it because it’s really hot!). Serve with freshly baked buns to soak up all the yumminess.