Steps
1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the pumpkin puree, chopped onion, minced garlic, olive oil, nutmeg, salt, and pepper.
3. Spread the mixture on a baking sheet and roast in the oven for about 20 minutes, until the onions are soft and slightly caramelized.
4. Transfer the roasted mixture to a blender, add the vegetable broth and heavy cream, and blend until smooth.
5. In a small pan, heat a little olive oil and fry the sage leaves until crispy (about 1-2 minutes).
6. Serve the soup hot, garnished with crispy sage leaves on top.