Start with skinning and deseeding pumpkin. Roughly chop it to small cubes.
In a heavy bottom pan, melt butter and oil. When hot add sliced onion and minced garlic.
When the onion has softened and garlic is aromatic, add chopped carrot and pumpkin.
Roast vegetables for about 10-15 minutes, stirring in between.
When you see small brown spots appearing on the pumpkin, Stir in the stock.
Season with thyme, salt and pepper.
Cover and cook until the veggies are cooked through and tender. Switch off the flame. Remove the sprig of thyme.
Using a hand blender, blend until it is smooth.
Put back the flame and let it cook for a couple of minutes.
Stir in cream and switch off the flame.