Peel and deseed the pumpkin. Cut into cubes and toss in the olive oil. Place on a baking sheet in a single layer and throw in the sprigs of thyme. Bake for about 45 minutes to an hour until they’re cooked soft and lightly caramelized. Let it cool.
Heat the other 1 tbsp of olive oil in a large pot. Add the onions and garlic. Sauté the onions till soft and translucent. Add the carrots and sauté for another 5 minutes. Add the stock or water and cook till the carrots are cooked very soft. Let it cool a bit.
Remove the thyme sprigs. Blend the roasted pumpkin and the cooked onion-carrot mixture, in two batches, till smooth. Put this mixture back into the pot.
Mix in the crushed cumin and bring it to a boil, then turn down the heat. Dissolve the cornstarch in the coconut milk and stir it into the soup in the pot. Also add the oregano and black pepper. Season with more salt if necessary.
Simmer for about 5 minutes and the soup is ready to serve. Ladle the soup into bowls or soup plates. Garnish with toasted pumpkin seeds and pomegranate arils. Serve hot with bread and a salad on the side.