In a small bowl, combine all the spices together and set aside until needed.
Heat the olive oil in a large pot over medium high heat. Add in onion, carrots and pumpkin, followed by thyme and spice mix. Sauté for 10 mins or until the vegetables begin to soften, then season to taste.
Pour the stock and simmer for 10-15 mins, or until the veggies are cooked through.
Turn off heat. Allow the vegetables to cool slightly, and remove one cup of stock from the pot. Transfer to a blender or food processor, and blend until smooth, adding set aside stock if necessary, until reaching desired consistency.
Top with vegan sour cream and freshly chopped cilantro, and serve.
Store leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.
Originally published in September 2016, updated with new words in post and improved recipe