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In a medium sized pot or saucepan combine the pumpkin puree, chicken broth, cream, salt, pepper, garlic, ginger and thyme.
Cook over medium heat for 10-15 minutes, or until the soup is warm and fragrant. Be sure to taste the salt level before serving.
Remove from heat and allow to cool for 5 minutes before serving. Top will a splash of cream and roasted pumpkin seeds (optional).