Honey Roasted Butternut Pumpkin Soup

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1 kg of butternut pumpkin (butternut squash), peeled and deseeded and cut into wedges

1/4 cup of honey

1/2 teaspoon of grated nutmeg

3 tablespoons of olive oil

sea salt and freshly cracked black pepper to taste

2 brown onions, chopped

3 cloves of garlic

2 sticks of celery, chopped

1.25 litres of vegetable stock

1 tablespoon of chopped rosemary

2 tablespoons of cream

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