Roast Pumpkin Soup

I got this recipe from Elizabeth, who I think got from an English cook book she has. It is a great fall meal, or any cold day meal!! My family prefers it made with Butternut Squash, but I have done both ways.

Roast Pumpkin Soup

2 c. pumpkin
(to roast, cut up squash, brush with olive oil, and bake at 350 til tender. I cover mine for the most of it, and uncover at end to get a good roast flavor)
1 TBS olive oil
1 large onion, chopped
2 tsp cumin
2 large carrots (or more)
2 celery sticks (or more_
4 c. chicken broth

Cook onion and cumin in oil for 2 min. Add carrots and celery, cook for 3 minutes. Add pumpkin and stock. Bring to a boil. Reduce heat and simmer for 20 plus minutes. Puree when all vegs are tender.

Serve with sour cream, nutmeg and parsley.