Step 1

In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes.

Step 2

Add cinnamon and nutmeg and mix well.

Step 3

Add pumpkin puree and vegetable stock. Mix well and bring it to a boil.

Step 4

Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 5

Use an immersion blender and puree the soup until smooth, if needed. You can also transfer the soup to a food processor or upright blender to puree.

Step 6

Stir in heavy cream.

Step 7

Serve with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, and freshly cracked black pepper, if desired. Serve immediately.