1. Preheat oven to 400°F (200°C) and arrange pumpkin, squash, and sweet potato on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.

2. In a large stockpot, heat olive oil or butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Transfer roasted vegetables to the pot, pour in broth, and stir in nutmeg, cinnamon, and ginger. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

4. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until creamy.

5. Stir in cream or coconut milk if using, and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh thyme or sage before serving.