Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil and spread them evenly on a baking sheet. Roast for about 30-40 minutes until they're tender and slightly caramelized, filling the kitchen with a sweet roasted aroma.
While the pumpkin roasts, chop the onion and mince the garlic. In a large pot, sauté the onion in a little olive oil over medium heat until it becomes translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Once the pumpkin is roasted and cool enough to handle, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, which will help blend everything smoothly.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow flavors to meld. Use an immersion blender or transfer to a regular blender to blend the soup until smooth and creamy. Be cautious with hot liquids—blend in batches if needed.
Return the blended soup to the pot if you've used a stand blender. Stir in the heavy cream for added richness and sprinkle in smoked paprika for that signature smoky flavor. Season with salt and pepper to taste.
Warm the soup gently over low heat until heated through, about 5 minutes. Give it a final taste and adjust seasoning if necessary.
Serve the soup hot, garnished with a drizzle of cream or a sprinkle of extra smoked paprika if desired. Pair with crusty bread for a complete autumn-inspired meal.
