Heat a large pot over medium heat, then add the olive oil. Saute the onions for 3 minutes, then add the garlic and continue cooking for 30 seconds, stirring so the garlic doesn’t burn.

Pour in the pumpkin puree, then add the broth, salt, pepper, cumin, and thyme, plus a small splash of vinegar to brighten it up. Stir to combine. Cover with a lid and simmer on low for 10 minutes.

Remove from heat and use a stick blender to puree the soup in the pot, until smooth and creamy, about 3 minutes. Don’t stop early, or it won’t be as silky smooth. Add the heavy cream and stir to combine.

Serve with roasted pumpkin seeds for garnish.