Preheat oven to 200°C/ 400°F (fan) / 220°C/425°F  (conventional)

Prepare the garlic bulb:

Slice the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil and wrap loosely in foil.

Roast the vegetables:

Place pumpkin, tomatoes, carrots, onion, and thyme sprigs on a large baking tray. Drizzle with olive oil,  season with salt and pepper, and toss to coat. Add the foil-wrapped garlic to the tray. Roast for 25–30 minutes, or until pumpkin and carrots are tender and edges are caramelised.

Squeeze out the garlic:

Let the garlic cool, then squeeze the soft roasted cloves out of their skins.

Blend the soup:

Discard thyme sprigs and tomato vines if there is any. Add roasted vegetables and garlic to a large pot. Pour in the stock and smoked paprika. Blend until smooth with a stick blender (or in batches in a regular blender).

Heat & finish:

Place the pot over low heat and adjust seasoning to taste. Add pinch of sugar if needed to balance acidity.

Serve:

Ladle into bowls, garnish with fresh thyme leaves, and add a crunchy topping for extra texture.