Preheat your oven to 400°F (200°C). Cut the pumpkin or butternut squash into 2-inch chunks, removing the skin and seeds.

Arrange the pumpkin chunks on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender and caramelized.

In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté for 5-7 minutes until translucent, then add garlic cloves and cook for another 1-2 minutes.

Add the roasted pumpkin to the pot, pour in the broth and enough water to cover. Bring to a gentle boil for about 10 minutes.

Remove from heat, let cool for a minute, then blend until smooth, using an immersion blender or countertop blender.

Return blended soup to pot over low heat, stir in cream, and heat gently without boiling. Season with salt and pepper.

Ladle into bowls, garnish with cream, black pepper, or fresh parsley, and serve with warm crusty bread.