Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash, chopped onion, and whole garlic cloves with olive oil and kosher salt. Spread into a single layer.

Roast for 30-35 minutes, until the squash is tender and lightly caramelized at the edges.

Transfer the roasted vegetables to a Dutch oven or large pot over medium heat. Add the vegetable broth, ground nutmeg, and a few sprigs of fresh thyme.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.

Remove the pot from the heat and discard the thyme sprigs. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety.

Stir in the 1/2 cup (120ml) of heavy cream. Taste and adjust seasoning with more salt if needed.

In a small, dry skillet over medium-low heat, toast the pumpkin seeds for 3-5 minutes, shaking the pan, until fragrant and popping slightly. Remove immediately.

Ladle the hot soup into bowls. Drizzle a small amount of the remaining heavy cream in the center and use a spoon tip to create a swirl. Top with a cluster of toasted pumpkin seeds, a dusting of freshly cracked black pepper, and a tiny sprig of fresh thyme. Serve immediately.