In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 1-2 minutes. Once the oil is hot, add a chopped yellow onion and sauté for about 5 minutes, stirring frequently until the onion becomes translucent and fragrant.

Next, add 2 minced garlic cloves and 2 teaspoons of fresh thyme to the pot. Sauté for another 1-2 minutes, allowing the garlic to soften without browning, releasing its delicious aroma.

Stir in a 15-ounce can of pumpkin purée along with 1 teaspoon kosher salt, 1 teaspoon ground cumin, ½ teaspoon black pepper, ½ teaspoon ginger powder, and a pinch of cayenne pepper. Mix well for about 1 minute.

Pour in 4 cups of vegetable broth, stirring until well combined. Increase the heat slightly to bring the mixture to a gentle simmer. Cook uncovered for about 10 minutes.

After simmering, stir in 2 tablespoons of maple syrup and ½ cup of heavy cream. Blend until smooth and creamy.

Taste the soup and adjust the seasoning as needed with additional salt, pepper, or maple syrup.

Ladle the creamy soup into bowls and top with toasted pumpkin seeds and a sprinkle of flaky sea salt. Serve warm.