1. To a large pot, add chicken stock, pumpkin puree, onion, garlic, thyme, salt and pepper, turn on the heat and bring to a simmer. When the simmer begins add Chardonnay, simmer for 30 minutes.
2. In a food processor, process in batches and pour back to the pot and cook for another 30 minutes. Stir in the heavy cream.
3. Garnish with toasted pumpkin seeds and thyme.