Step 1

Heat oil in a large pot over medium heat. Once shimmering, add ginger, onion, and garlic and season with salt. Cook until vegetables are tender and just starting to brown.

Step 2

Add remaining ingredients (except for pumpkin seeds) stir to combine and bring to a simmer. Cook, covered, until squash is tender, about 45 minutes.

Step 3

Puree soup in batches in the blender until smooth. Return soup to pot and season with salt to taste. Serve garnished with pumpkin seeds.