Preheat oven to 350°F
Place the pumpkin pieces on a baking tray and drizzle with olive oil, salt, and pepper.
Place in the oven and roast for 20-30 minutes until colored and softened.
Remove from the oven and set aside.
In the meantime, in a large saucepan, over medium heat, drizzle some sunflower oil and add the onions, garlic, and thyme. Gently cook for 3 - 4 minutes or until translucent and softened, then add the roasted pumpkin chunk, spices, and stock.
Bring to the boil and reduce the heat to simmer for 5-8 minutes or until tender.
Remove from the heat and blend the soup until smooth. Season to taste. Add the cream or crème fraiche and blend until smooth.
When the pumpkin soup is ready. Prepare the toasted seeds.
Clean the seeds and remove any flesh. Place on a clean baking tray and roast for 5-8 minutes or until toasted. Remove from the oven and sprinkle with salt and chili.
Serve the soup with pumpkin seeds and serve with toast on the side.