Step 1

Heat the olive oil in a 2-quart saucepan over medium heat for 30 seconds. Add the onion and garlic and cook, stirring occasionally, 2 minutes.

Step 2

Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger and cook over medium-low heat, stirring occasionally for 5 minutes.

Step 3

Add the broth and cook for 3 to 4 minutes, stirring constantly.

Step 4

Remove from the heat and stir in the maple syrup and cream.

Step 5

Serve warm, garnished with the pumpkin seeds if using.