1. Preheat oven to 180°C.
2. Place pumpkin and garlic cloves on a baking tray, drizzle with oil, and sprinkle cinnamon.
3. Roast pumpkin and garlic for 25 minutes or until pumpkin is cooked through.
4. In a large soup pot, cook onion until slightly soft with nutmeg, cumin, salt and pepper.
5. Add pumpkin and vegetable stock and bring to a boil. Lower to a gentle simmer and cook for 20 minutes.
6. Peel garlic and add to soup. Add tofu and stir through.
7. Use a stick blender to puree.

Serve with cream and fresh herbs.