In a pot, pour the olive oil and sauté the onions until they shine, for about 5 minutes. Add the carrots, sweet potatoes, pumpkin and potatoes. Stir and sauté for 7-8 minutes or until they become golden-brown.
Add the salt, ginger and curry.
Stir for 1 minute and pour in the coconut milk (choose the carton one). Cook for 20-25 minutes or until the vegetables soften. Turn off the heat and mash the soup directly in the pot with a hand blender.
In the meantime, prepare the croutons: On a pan covered with non-stick baking paper place the bread cubes. Sprinkle with the olive oil and the curry. Add the fresh thyme and stir. Cook in a preheated oven at 200°C for 7-10 minutes.
Serve the soup into individual bowls, sprinkled with a tablespoon of coconut cream in the middle, along with the croutons and fresh thyme twigs.