Cream of pumpkin soup with nutmeg

Ingredients

• 1 kg squash (butternut, pumpkin or butternut)
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 750 ml vegetable stock (or chicken stock)
• 100 ml crème fraîche (or vegetable cream for a vegan version)
• 1/2 teaspoon grated nutmeg
• Salt and pepper to taste
• A few sprigs parsley or pumpkin seeds for garnish (optional)