Step 1

Heat olive oil in pot over medium heat. Add onion and garlic; sauté 2 minutes.

Step 2

Add salt, pepper, thyme and cumin; stir constantly. Add pumpkin, stirring frequently, 2 minutes.

Step 3

Stir in coconut milk and broth, then remove from heat. Use immersion blender to blend until smooth (or use a high-speed blender, working in batches). Return soup to burner over medium-low. Stir in additional broth to thin to desired consistency. Heat through, 5 minutes.

Step 4

Meanwhile, arrange pumpkin seeds, if using, in a single layer in a dry pan. Toast over medium-low heat, shaking pan periodically, until toasted and fragrant, about 3–5 minutes.

Step 5

Ladle hot soup into bowls and garnish with toasted pumpkin seeds and fresh thyme, if desired. Refrigerate any leftovers.