Roast Kabocha Soup with Lemon Grass Cream

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1 large kabocha squash, cut in 1/2, seeds removed

1 tablespoon picked thyme leaves

Salt and freshly ground black pepper

6 tablespoons olive oil

1 cup heavy cream

1 stalk lemon grass, thick end only, finely chopped

1 small carrot, roughly chopped

1 small Spanish onion, roughly chopped

1 small leek, white portion only, roughly chopped

6 cups chicken stock, heated

Chives, cut in 1-inch sections, for garnish