For serving:
1. In a large pot heat olive oil over medium heat. Add chopped onion and garlic. sauté for 3-4 minutes. Add diced carrots and cook 2 minutes more. Add potatoes, pumpkin and pour in the stock.
2. Season with salt, pepper and thyme. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, until all the vegetables are soft.
3. Take out the thyme.
4. Puree with an immersion blender or in a stand blender until very smooth.
5. Add the cream and nutmeg, stir and bring to a simmer.
6. Garnish with pumpkin seeds and eat with sour cream (optional).
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