Cut the pumpkin in half, be careful - the skin is quite tough. Scoop out the seeds. Cut each half into four pieces and place them on a cookie sheet.
Bake at 350 degrees for 30-40 minutes or until the edges start to brown. Allow to cool.Once cooled, peel the skin off, it should be very easy to do now. Cut the flesh into pieces.
Heat 1 tablespoon of ghee in a deep heavy bottomed pot, add onion and half the carrots. Saute until carrots soften. Add pumpkin, bone broth, maple syrup and salt and simmer for 20 minutes.
While the pot is simmering, put 1 tablespoon of ghee, corn and remaining carrots in a small frying pan, salt to taste and sauté on low until corn starts to brown.
Use an immersion blender to puree the soup. Alternatively, process it in a high-powered blender in two batches. Add cream, nutmeg and sauteed corn and carrots. Simmer for a few minutes.
