Put the vegetables, half the beans and all the stock in a saucepan set over a medium heat. Bring to a simmer, cover with a lid and cook for 15 minutes. Tip into a blender and blitz until smooth, loosening with a splash of water if needed. Season and keep warm.
Set a large frying pan with the oil over a high heat. Fry the remaining beans for 3 minutes until they start to colour. Stir in the pumpkin seeds and thyme and cook for 1-2 minutes more until the beans are crispy. Season with the smoked salt and remove from the heat.
Divide the soup between two warm bowls, top with the crispy beans and serve.