Preheat oven to 355 degrees F (180 degrees C).
Wash and cut Brussels Sprouts (2 cup) in half.
Season with Salt and Pepper (to taste), Garlic (1 clove), Extra-Virgin Olive Oil (2 tablespoon), and Balsamic Vinegar (1 tablespoon).
Bake for 30 minutes or until cooked and caramelized.
Place Pumpkin Purée (2 cup), Salt and Pepper (to taste), Fresh Thyme (to taste), and Sunflower Seed Butter (2 tablespoon) into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough Vegetable Broth (to taste) for you to get a smooth, creamy texture.
Pour into serving bowls, top it off with the roasted Brussel sprouts, a sprinkle of Pumpkin Seeds (2 tablespoon), ground pepper and a drizzle of extra virgin olive oil. Serve and enjoy!