Preheat the oven to 400 degrees F (200 degrees C). Cut pumpkin or squash in half (side to side with a pumpkin, lengthwise with a squash). Scoop out the seeds and pulp from each half. Score the surface of the pumpkin or squash with a knife so all the flavors can get in there really good when it’s roasting. Place on a sheet pan.

Remove most of the papery stuff from the head of garlic. Cut in half (side to side). Rub garlic around the surface of the pumpkin or squash. Tuck some thyme and the garlic into each cavity. Drizzle with olive oil and some salt. Roast for 45 minutes (more or less depending on the size of your pumpkin).

Meanwhile, mix the butter, brown sugar, salt, and pepper in a small bowl. When the oven timer goes off, add the walnuts to the pan and toast (with the squash) for another 8-10 minutes.

Toss the toasted walnuts with the butter and brown sugar mixture – right on the sheet pan is fine. Remove the herbs; scoop the flesh of the pumpkin or squash into a blender, and add 3-4 of the roasted garlic cloves. Add about 1 cup of broth and puree until very smooth (you may need to do this in batches, adding more broth as you go to thin to your desired consistency).

Transfer pureed soup to a saucepan; season with salt, add half and half, and adjust to however you like it.

Serve that silky smooth, mellow, beautiful soup topped with the brown sugar walnut crispies, grated Gruyere cheese, chopped apples, thyme, whatever you like.