In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of chopped yellow onion and 2 cloves of minced garlic. Sauté for about 5 minutes until the onion is translucent.

Stir in 1 teaspoon of fresh thyme and cook for an additional 1-2 minutes.

Add 15 oz of canned pumpkin purée, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, ½ teaspoon of ginger powder, and ¼ teaspoon of cayenne pepper. Pour in 2 cups of vegetable broth and stir to combine.

Increase heat to bring the mixture to a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally.

Stir in 2 tablespoons of maple syrup and 2 tablespoons of heavy cream. Blend until smooth. Adjust seasoning if needed.

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