2In a large saucepan, melt the butter over medium heat. Add onions and cook until tender for around 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and simmer. Stir in warmed stock, return to a simmer and cook for 20 minutes. Puree the soup in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion. ENJOY!