Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
Store any leftovers in the fridge for up to 4 days.