Preheat oven and poke holes in the pumpkin or squash.

Place the pumpkin on a baking tray and bake for about an hour, until the flesh is soft.

Let the pumpkin cool down.

Scoop out the flesh, leaving the skin and seeds.

Prepare a good quality vegetable stock.

In a large saucepan, sweat diced onions, grated carrot, celery (including flowers), and garlic in vegetable oil until softened without browning.

Add the vegetable stock and pumpkin flesh to the saucepan.

Use a hand blender to blend the mixture until smooth.

Check the seasonings and add fresh black pepper and grated nutmeg to taste.

Serve the soup with crusty bread.