Cream of Pumpkin Soup

Description:
Making pumpkin soup is quite a task, but due to insistent Trixie request, I happily oblige. We already had cream of pumpkin soup two nights in a row, but seeing Trixie consume bowlfuls is good enough reward for me. Her next request is Cream of Mushroom Soup, but that's for a future recipe post.

Ingredients:
500g pumpkin, seeds and skins removed and cut into small cubes
3 garlic cloves, chopped
1/4 of an onion, chopped
4 cups hot chicken broth (I always make my own broth so that's one of the parts that's tasking; you have to prepare this ahead of time.)
1/2 cup all purpose cream
Pinch of dried thyme
Salt and pepper

Directions:
Saute onions and garlic in a small stock pot until aromatic.
Add the pumpkin and continue cooking.
Gradually add the hot chicken stock and continue stirring.
Add in the thyme and season to taste with salt and pepper.
Cover and let cook until the pumpkin is tender. (Use a fork to check for tenderness.)
Once the pumpkin is tender, carefully transfer everything to a heat-proof blender and pulse until the pumpkin is pureed completely.
(Make sure to leave an opening in the cover of the blender to let the liquid steam off during blending.)
Pour everything back to the stock pot and continue to cook until the pumpkin turns more orange, and it doesn't taste raw.
Season as needed.
Add the cream and with a wire whisk, combine everything well.
Serve piping hot!