Preheat oven to 220°C. Line two shallow baking trays with baking paper. Place pumpkin, onion and garlic in a large bowl with the olive oil and mix to coat well. Add salt, pepper, nutmeg and cumin and mix again. Spread out on the oven trays in a single layer then roast for 35 minutes or until tender and caramelised. Transfer the vegetables to a large saucepan. Add stock and coconut milk. Simmer for 10 minutes then allow to cool enough to handle and whiz in a food processor or blender until smooth. Return to saucepan and reheat. Adjust seasoning if necessary.

Ladle the soup into warm bowls. Garnish with herbs and cream and serve with bread or toast.