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Prep the ingredients. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons.
Cook the aromatics. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
Add the pumpkin and spices. Add the thyme, 1 (15-ounce) can pumpkin purée, ¾ teaspoon kosher salt, ½ teaspoon ground cumin, ¼ teaspoon black pepper, ⅛ teaspoon ground ginger, and ⅛ teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Add the maple syrup and cream. Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.