Peel the pumpkin, scoop out the seeds and cut into chunky pieces.
Toss with olive oil and roast on a pan in an even layer until tender (approx. 35 minutes).
Melt butter in pan and add the onions, half the thyme leaves.
Cover and cook gently for about 10 minutes until the onion is very soft but not browned.
Add the roasted pumpkin and chicken stock to the pan.
Cover and simmer gently for 20 minutes.
Let the soup cool.
Once cool blend in a food processor until smooth.
Return the pot to a medium heat and bring back to a gentle simmer.
Stir in the cream and adjust the seasoning to taste.
Ladle the soup into warmed bowls and swirl in more cream if desired.
Top with grated cheese, cilantro and pecans and serve.