> In a dutch oven, saute onion, garlic, and water for 7 minutes over medium heat. Add carrots, sweet potato, and cumin and cook for 3 to 4 minutes more.
> Add vegetable stock. Bring to a boil then simmer for 18 to 22 minutes.
> Turn off heat and let cool slightly, then blend until smooth. Use extra stock as needed to reach desired consistency. Once blended, stir in ¼ cup crème fraîche and lemon juice.
> To serve, ladle warm soup into bowls and top each with a dollop of remaining crème fraîche, sprinkle of pepitas, and a few thyme leaves.