In a medium stock pot add the olive oil, onions, garlic and a pinch of salt. Cook for a couple of minutes on medium heat until softened.
Add the thyme, bay leaves, nutmeg and pepper. Stir together for a minute.
Add the cubed raw pumpkin and stir well to combine. Let it cook for 2-3 mins on medium heat.
Once it has a little caramelization add the water and let it come to a boil. After the mixture is bubbling reduce the heat to low, add the milk and cover. Let this cook until the pumpkin is soft. Incase the liquid evaporates then add a little more water just to help the pumpkin soften and cook through.
At this stage the mixture might look like its has split. Don’t worry, we are blending it once everything is cooked.
Add the pumpkin mixture into a blender and blend it for a good minute until smooth. Don’t over fill your blender, if it is small, do this step in batches as the mixture is hot and the pressure of over filling it shouldn’t cause any issue.
Once the mixture is smooth, pour it back into the stock pot and season with salt and pepper finally.
Serve in a bowl, drizzle with olive oil and coconut cream. Sprinkle over some toasted pumpkin seeds and salt.