Roasted pumpkin velouté with olive pie croutons

500 g pumpkin 2 medium carrots 1 onion ½ garlic clove 2 tbsp olive oil ½ liter vegetable broth 50 ml heavy cream Salt Pepper 1 olive pie (or 200 g olive bread), cubed, for croutons

For serving:

1 tsp fresh thyme 1 tsp heavy cream