1 medium sugar pumpkin (about 3 pounds)
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3 cups chicken or vegetable broth
1/2 cup heavy cream
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Cut the pumpkin in half, remove the seeds and strings, and rub the inside and outside with 1 tablespoon of olive oil. Sprinkle the inside with salt and black pepper.
Place the pumpkin halves face down on the lined baking sheet and roast them in the oven for about 45 to 50 minutes, or until the flesh is tender and easily pierced with a fork.
Allow the pumpkin halves to cool for a few minutes, then scoop out the flesh and set it aside.
In a large pot over medium heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the chopped onion, minced garlic, and fresh thyme leaves. Cook until the onion is soft and translucent, which should take about 5 to 7 minutes.
Add the roasted pumpkin flesh and chicken or vegetable broth to the pot, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 to 20 minutes.
Use an immersion blender or transfer the mixture to a blender to purée the soup until smooth.
Return the soup to the pot and stir in the heavy cream.
Heat the soup over medium heat for about 5 to 7 minutes, or until it is warmed through.
Serve the roasted pumpkin soup hot, garnished with fresh thyme leaves or roasted pumpkin seeds, if desired.