In a large soup pot over medium-high heat, heat the olive oil. Add the onions, shallots, and garlic and cook until translucent, about 4 minutes. Add the broth, broccoli, and salt and pepper. Bring to a boil, then lower the heat and simmer for approximately 10 minutes, until the broccoli is soft.
Remove from the heat and pour the soup into a blender with the thyme. Process until smooth. Return to the soup pot and stir in the coconut milk. Warm gently over medium heat.
Puree the cashew cream ingredients in the blender. Serve the soup with a drizzle of cashew cream on top and if desired, a sprinkling of pumpkin seeds.