In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and thyme, and cook for an additional minute, until fragrant.

Stir in the pumpkin puree and broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.

Remove the pot from the heat and blend the soup until smooth using an immersion blender. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

Stir in the heavy cream and season with salt and pepper to taste. If the soup is too thick, add more broth until you reach the desired consistency.

Reheat the soup on low heat, being careful not to let it boil to maintain the creamy texture.

If desired, serve hot, garnished with roasted pumpkin seeds, a dollop of sour cream, and fresh thyme leaves.

Preparing this pumpkin soup is a breeze, and the process is as soothing as the soup. Start by gently cooking the onions, forming the base of the soup’s flavor. Adding garlic and thyme introduces a depth of flavor without overpowering the star ingredient: pumpkin. Blending the soup creates a smooth, creamy, luxurious, and comforting texture. The final touch of heavy cream adds richness, making each spoonful a delight.

Preparation Time: 15 minutesServings: 6Cooking Time: 25 minutesTotal Time: 40 minutesKcal: Approximately 280 kcal per serving