1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Add the smoked paprika, cumin, cayenne pepper, salt, and black pepper. Stir well to coat the onions.

4. Add the pumpkin puree and vegetable broth, then stir until smooth. Bring the soup to a gentle simmer and cook for 10 minutes.

5. Reduce the heat to low and stir in the heavy cream. Blend with an immersion blender if you want the soup extra smooth.

6. Butter one side of each bread slice. Fill the bread with shredded cheddar cheese and cook the sandwiches in a skillet over medium heat until golden brown on both sides and the cheese is melted.

7. Let the grilled cheese rest for 1 minute, then cut into small crouton-sized cubes.

8. Ladle the soup into bowls and top with grilled cheese croutons. Garnish with fresh thyme or parsley and serve hot.