Pumpkin and Carrot Soup Served with Roasted Pumpkin Seeds

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups cubed pumpkin
• 3 carrots, peeled and chopped
• 4 cups vegetable stock
• 1/2 cup thickened cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the roasted pumpkin seeds:
• 2 cups raw pumpkin seeds, rinsed and drained