Cut off the top of the pumpkins, remove the seeds and scrape out the flesh without breaking the skin.
Cut the flesh in small dice
Heat oil in a large saucepan, add onions, garlic and once they are translucent the salt, pepper, thyme and pumpkin.
Consequently add the chicken stock, bring to a boil.
Reduce heat, and simmer 20 minutes; remove thyme sprigs.
Using a blender, puree the soup and reheat.
Fill the mini pumpkins and garnish with the thyme sprigs.