Instructions:
- Heat olive oil in a large pot. Sauté onion and garlic for 5 minutes until soft.
- Add pumpkin cubes and spices. Stir to coat and cook 3 minutes.
- Pour in vegetable broth. Bring to a boil, then simmer for 20 minutes until pumpkin is very tender.
- Remove from heat. Blend until completely smooth with an immersion blender.
- Stir in coconut milk. Season generously with salt and pepper.
- Reheat gently if needed. Adjust consistency with extra broth.
- Serve in warm bowls with a swirl of cream, toasted pumpkin seeds and fresh thyme.
