Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 3-4 minutes, stirring occasionally to prevent sticking.

Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic as it can turn bitter. The kitchen will smell absolutely incredible at this point, and Lily always knows dinner is coming!

Pour in vegetable broth and canned pumpkin puree, stirring until completely combined with no lumps remaining. This 30 minute soup comes together fastest when you whisk these together thoroughly before adding cream.

Add dried sage, ground nutmeg, and cayenne pepper, then season with salt and pepper to taste. Simmer for 10-12 minutes to allow the spices to infuse into the creamy pumpkin soup base.

Reduce heat to low and slowly pour in heavy cream while stirring constantly to incorporate smoothly. Never boil the cream as high heat can cause separation and break the silky texture.

Taste and adjust seasonings as needed, adding more spices or salt depending on preference. The soup should be perfectly balanced between sweet pumpkin, savory broth, and warm spice notes.

Top each serving with toasted pumpkin seeds and fresh thyme sprigs for visual appeal and textural contrast. Serve immediately while steaming hot for maximum comfort and coziness.