Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed pumpkin, tomatoes, bell pepper, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and paprika, and roast for 25–30 minutes until tender and lightly caramelized.

Blend the Soup: Transfer the roasted vegetables to a blender and puree until smooth. Add the chicken or vegetable broth and blend again until the soup reaches a creamy consistency.

Simmer the Soup: Pour the blended soup into a pot and bring to a simmer over medium heat. Stir in the cream, adjust seasoning with salt and pepper, and cook for an additional 5 minutes.