Make the soup

• Sauté pumpkin and aromatics: Heat olive oil in a large pot over medium heat. Add the unpeeled pumpkin, sliced onion, minced garlic, thyme, and 6g of salt. Cover with a lid and steam-sauté for 5 to 8 minutes, stirring occasionally, until the vegetables begin to soften without browning.
  500 grams pumpkin, 100 grams onion, 10 grams garlic, 1 tsp thyme, 8 grams salt
• Simmer with stock: Pour in the pumpkin stock. Bring the mixture to a gentle simmer and cook for 5 minutes, or until the pumpkin is tender enough to be crushed easily with a fork.
  250 grams pumpkin stock
• Add cream: Stir in the heavy cream and sugar. Allow the soup to simmer for 2 additional minutes to meld the flavors.
  150 grams heavy cream, 6 grams sugar
• Blend and finish: Remove the pot from the heat. Blend until velvety smooth using a high-speed or immersion blender, then taste and adjust the seasoning with the remaining salt if needed.
• Prepare the garnishes: While the soup simmers, tear sourdough bread into bite-sized pieces and toast them in a pan with a drizzle of olive oil, salt, and pepper until golden and crisp. In a clean dry pan, briefly toast the pumpkin seeds until fragrant. Finally, in a small bowl, whisk the sour cream with the liquid smoke and a pinch of salt until combined.
• Serve: Heat your soup bowls under warm water or in the oven. Pour in the soup, then serve with a dollop of sour cream, a few croutons, and a sprinkling of toasted pumpkin seeds.