Fragrant, creamy and packed full of veggies! The whole family will love this winter warmer.
Heat olive oil in a large pot over medium heat. Add onion, garlic, pumpkin and carrots and cook until vegetables are softened, about 8 minutes.
Pour in stock and add thyme, salt and pepper to the pot. Bring to a boil then reduce heat to low and simmer for 15-20 minutes or until vegetables are very tender.
To make roasted pumpkin seeds, preheat oven to 190°C. Place pumpkin seeds on a baking sheet and drizzle with olive oil. Bake for 10 minutes or until golden brown.
Once vegetables are cooked, blend soup using an immersion blender until creamy and smooth. Stir in cream. Serve in individual bowls topped with roasted pumpkin seeds and enjoy!