Place a large pot over high heat. Once hot, add 2 tablespoons of olive oil, followed by the carrots, celery, garlic, and onion. Give it a good mix and fry it for about 5 to 6 minutes just until the onions become translucent. Frequently mix the vegetables to prevent color from forming.

After the onions are translucent, add the diced pumpkin or squash to the vegetables. Mix well, then cook for another 6 minutes. Make sure to stir it frequently.

Pour the 5 cups of vegetable or chicken stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.

Carefully blend the soup until smooth. (An immersion blender works well, or transfer to a regular blender in batches.)

Stir in the cream. Season with salt and pepper to taste.

Serve hot, garnished with a swirl of cream and a sprinkle of nutmeg, if desired. Serve with toasted bread.