Warming Soup with Pumpkin and Mushrooms

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.

2. Add minced garlic, sliced mushrooms, and diced pumpkin. Cook until mushrooms are tender and pumpkin starts to soften.

3. Pour in vegetable broth, add thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

4. Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.

5. Return the soup to the pot and stir in the heavy cream. Heat for an additional 5 minutes, stirring occasionally.

6. Serve hot, garnished with fresh herbs and a drizzle of olive oil, if desired.