1In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
2Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
3Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.