Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.

Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.

Scoop cream cheese using a tablespoon or a well-rounded 2 teaspoon scoop (#70) onto the prepared tray. You should have 18 mounds. Freeze filling mounds until frozen solid, 1 hour.

Roast vegetables in the preheated oven for 20 minutes.

Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.

Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.

Stir together flour, 2 teaspoons pumpkin pie spice, baking soda, and salt in a medium mixing bowl; set aside.

Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.