make the soup:

1. Preheat your oven to 425℉. Peel and dice the pumpkin. I usually cut it into smaller pieces that are more handleable. Peel the pumpkin pieces using an ordinary vegetable peeler and dice into large chunks. 
2. Cut the cauliflower into florets. Peel and roughly chop the onion. Peel the garlic cloves, but leave them whole.  
3. Toss the diced pumpkin, cauliflower florets, chopped onion, and garlic cloves, with 2 tablespoons of the olive oil (reserve the remaining 1 tablespoon for later). Season with salt and black pepper to taste and salt and arrange in a single layer on baking sheets. 
4. Roast the veggies in the preheated oven for 20-30 mins, giving them a stir and a flip about halfway through cooking. Continue roasting until softened and dark golden-brown in some areas. Remove from the oven and set aside. 
5. While the veggies are roasting, peel and grate the fresh ginger. In a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the grated ginger along with all of the spices: cumin, thyme, smoked paprika, and cayenne. Allow the mixture to cook for about a minute, stirring constantly for one minute until fragrant. It will have a paste-like texture.  
6. Tip all of the roasted vegetables into the pot with the cooked spice mixture, then add chicken stock, and oat milk. 
7. Use an immersion blender on low to start slowly blending the soup, breaking down the large chunks. 
8. Once the large chunks of veggies are gone, increase the speed and continue blending until very smooth. Taste and adjust seasonings and/or consistency if needed. Keep your soup warm over low heat–stirring occasionally–while you make the cheesy thyme toast below. 

make the cheesy thyme toast and serve:

1. Choose a nice crusty bread and slice it. Peel a garlic clove or two (again, leave them whole) and shred the gruyere cheese. Strip a few thyme sprigs of their little leaves. 
2. Lightly toast the bread then rub the surface of each warm slice with a raw whole garlic clove. Top each toast with some shredded gruyere and a few fresh thyme leaves.
3. Broil the toasts for a few minutes until the cheese is melted and bubbly. Ladle your roast pumpkin and cauliflower soup into serving bowls and top with roasted pumpkin oil, cracked pepper, and slices of cheesy thyme toast.