1. Heat the olive oil in a large pot over medium heat, then cook the onion until soft and lightly golden. Add the garlic and stir just until fragrant.

2. Add the pumpkin puree, smoked paprika, cumin, crushed red pepper flakes, salt, and black pepper. Stir well to coat the pumpkin with the spices.

3. Pour in the vegetable broth and stir until smooth. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally.

4. Stir in the heavy cream and cook for 2 to 3 more minutes until hot and velvety. Blend if you want the soup extra smooth.

5. Butter the bread, fill it with cheddar cheese, and cook the sandwiches in a skillet until both sides are golden brown and the cheese is melted.

6. Let the grilled cheese rest briefly, then cut into bite-sized croutons.

7. Ladle the soup into bowls, top with grilled cheese croutons, and finish with fresh thyme before serving.