To Make Pumpkin Soup:

1. Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and garlic. Sauté for 3-4 minutes until softened.
2. Add Seasonings and Pumpkin: Stir in the pumpkin puree, thyme, salt, black pepper, cumin, ginger, nutmeg, and cayenne. Cook for an additional 3-4 minutes over medium-low heat.
3. Add Broth and Maple Syrup: Pour in the vegetable broth and bring to a simmer, stirring frequently for 3-4 minutes. Stir in the maple syrup.
4. Blend Soup (Optional): For a smooth soup, transfer the mixture to a blender and puree until it reaches your desired consistency. Return the soup to the pot and adjust seasoning as needed.
5. Add Cream (Optional): For a creamier texture, stir in heavy cream, adding 1 tablespoon at a time until the soup reaches your preferred consistency.
6. Serve: Ladle the soup into bowls and garnish with grilled cheese croutons, an extra drizzle of cream, and flaky sea salt if desired.

To Make Grilled Cheese Croutons:

1. Prepare Sandwich: Butter both sides of the sourdough bread slices. Place the cheese slices between the bread.
2. Cook Grilled Cheese: Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the sandwich and cook for 2-3 minutes per side, or until golden brown and cheese is melted.
3. Cut into Croutons: Remove from skillet, let cool slightly, then cut into small squares for croutons.