Pumpkin soup with potatoes and ginger

Ingredients:

• 2 tablespoons butter
• 1 cup chopped sweet onion
• 1 cup chopped potatoes
• 1 tbsp. chopped ginger root
• A pinch of freshly grated nutmeg
• 1 clove garlic, minced
• 1 fresh sprig of thyme + extra leaves for serving
• 3.5 cups chicken broth
• 3 cups chopped butternut squash
• 1/4 - 1/2 cup heavy cream + extra for drizzling
• Roasted pumpkin seeds, for serving

Preparation:

1. In a medium saucepan, heat the butter over medium heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the potatoes, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, another 2-3 minutes. Pour in the broth and bring to a simmer.
2. Add the pumpkin and simmer over low heat until the potatoes and pumpkin are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the thyme, and let cool for at least 5 minutes.
3. Blend the soup thoroughly with a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until it reaches a puree consistency.
4. Add the cream and reheat the soup if necessary, adjusting the consistency with water. Season with salt and pepper to taste.
5. Serve the soup hot, drizzled with cream, if using, and sprinkled with pumpkin seeds and thyme.