Bring the chicken broth, pumpkin puree, onion powder, garlic powder and thyme to a boil. Reduce the heat and let it simmer uncovered for 30 minutes. Stir in cream and serve garnished with parsley or cool to freeze.
Let soup cool completely. Freeze in individual or family size servings in freezer bags or rigid containers.
Thaw in the fridge and reheat on the stove or in microwave.
Alternatively, you can run some hot water over the freezer container to loosen the edges and reheat it from frozen in a covered sauce pan with a few tablespoons of water or in the microwave. Either way stir often.