Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and grated ginger, and cook for another minute until fragrant.
• Add the cubed pumpkin to the pot along with the cinnamon, nutmeg, and ground clove. Stir to coat the pumpkin.
• Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the pumpkin is tender.
• Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
• Stir in the heavy cream and heat gently. Do not boil.
• Season with salt and black pepper to taste. Serve hot.