Cut pumpkins in half, de-seed, place cut side down on baking sheet, and roast in 400 degree oven for 45 minutes.
When the pumpkins are ready, the skin should be coming off the meat and it should be tender.
Remove skin, dice, and puree. Combine olive oil and onion in pot on medium heat until translucent. Add the spices and simmer 1 minute. Add pumpkin and broth, simmer for 5 min. Add in milk and simmer.
If you would like your pumpkin soup sweeter, add in 1 tablespoon of agave nectar or 1/2 tablespoon sugar. Liquefy again in blender for at least 3 minutes until smooth.
Mix goat cheese, thyme, and almond milk and spoon topping on the pumpkin soup. To make bowl, cut top off and de-seed pumpkin. Cook for 45 minutes at 400 degrees. Serve, show, and enjoy!!!