If you want to make pumpkin soup, roasting the pumpkin caramelizes the sugars and enriches the flavors, creating a deeper, richer soup. Use a small sweet baking pumpkin for this recipe, not the large jack-o-lantern type. Roast the pumpkin with the skin on, then scoop the pumpkin away with a spoon.
Preheat the oven to 350 degrees Fahrenheit. Cut the pumpkin in half and scoop out the seeds.
Cut the pumpkin into large chunks and toss with 2 tbsp. of olive oil. Place the coated pumpkin onto a baking sheet.
Place the pumpkin in the preheated oven and roast until the pumpkin is soft and light brown, approximately 30 minutes. Remove the pumpkin chunks from the oven and allow to cool.
Scoop the cooked pumpkin away from the skin with a large spoon. Discard the skins.
Cook the diced onion and minced garlic in the remaining olive oil in a large pot until soft.
Add 6 cups of vegetable stock, 1/2 tsp. minced fresh thyme and the roasted pumpkin. Bring to a boil, reduce the heat and simmer for approximately 10 minutes.
Puree the soup using an immersion blender or in small batches in a blender or food processor.
Taste the soup and adjust seasoning, add salt and pepper to taste.
Return the soup to the heat and stir in 1/2 cup of heavy cream. Bring back to a simmer, but do not boil.
Serve soup in a bowl garnished with roasted pumpkin seeds.