01.  Peel and chop all the vegetables.

02.  Heat olive oil in a large pot and sauté the chopped onion, garlic, and ginger until fragrant.

03.  Add the pumpkin, potato, and carrot. Sauté for a few minutes.

04.  Pour the chicken broth into the pot and bring to a boil. Reduce the heat and cook until the vegetables are tender.

05.  Use an immersion blender to puree the soup until creamy.

06.  Season with salt and pepper to taste before serving.