Pumpa Soppa

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1. 1
   Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 2
   Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
3. 3
   Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
4. 4
   Let cool, and then remove the peel from the pumpkin.
5. 5
   Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
6. 6
   Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
7. 7
   Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
8. 8
   Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
9. 9
   Pour into 4 bowls.
10. 10
    Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.