In a large pot, heat olive oil over medium heat. Add diced onion and chopped carrots, sauté for about 5 minutes until softened.

Add minced garlic to the pot, cooking for an additional 1-2 minutes until fragrant.

Stir in pumpkin puree, fresh thyme, salt, black pepper, ground cumin, ground ginger, and cayenne pepper. Mix thoroughly for about 2 minutes.

Pour in vegetable broth and stir well. Bring to a simmer, then reduce to low and cover. Cook for 15 minutes.

Use an immersion blender to puree the soup until smooth and creamy, about 1-2 minutes.

Stir in maple syrup and heavy cream, warm the soup gently for 2-3 minutes.

Butter slices of sourdough bread, place cheddar cheese between two slices, and grill in a skillet until golden brown.

Ladle the soup into bowls, top with grilled cheese croutons, and drizzle with additional cream if desired.