Pumpkin Tomato Soup with Dukkah

Preheat oven to 400. Scoop out seeds from pumpkin and reserve for later use. Chop pumpkin and place it on a parchment lined baking sheet. Add tomatoes, onion, carrot, celery and garlic to the bake sheet. Sprinkle with sea salt, chili flakes and cracked pepper. Drizzle with olive oil, massaging veggies to ensure everything is coated, and place thyme on top of veggies. Bake for 50-60 minutes until the garlic is soft.
Test with a sharp point of a knife to make sure. Allow mixture to cool slightly before add into a blender.
Once garlic is cool enough to handle squeeze into blender. Pour bone broth on top and blend until creamy.
Pour into a large pot and bring to a simmer. Check for seasoning. I added more salt, chili flakes and cracked pepper to taste.
When you are ready to eat, ladle into bowls, top with cream if using, and a drizzle of olive oil. Sprinkle soup with dukkah and enjoy!
Dukkah Instructions
To make dukkah place peppercorns, fennel seeds and cumin sees in a cast iron pan over medium high heat. Toast until the sees start to crackle and pop. Transfer to a mortar and pound with the pestle to a course powder. Add remaining ingredients and pound again until the pistachios are roughly broken. Transfer to a jar.