In a large cooking pot over medium heat, melt 2 tablespoons of unsalted butter. Add the diced small onion, minced garlic, and grated fresh ginger to the pot. Sauté these ingredients for about 5 minutes, or until the onions become translucent and fragrant.

Once the aromatics are softened, sprinkle in ½ teaspoon each of ground cinnamon and ground nutmeg. Stir the spices into the mixture and cook for an additional 1 to 2 minutes.

Pour in the two cans of pumpkin puree along with 3 cups of vegetable or chicken stock. Stir the mixture well to ensure everything is combined smoothly. Bring the soup to a gentle simmer.

Add ½ teaspoon of salt and ¼ teaspoon of ground black pepper, adjusting according to your taste. Let the soup simmer on low for about 15 minutes, stirring occasionally.

Once the soup has simmered, use an immersion blender to blend it until completely smooth and creamy.

With the soup perfectly blended, add in ¼ cup of heavy cream and stir well to combine. Allow the soup to warm for an additional 2-3 minutes over low heat without boiling.

Before serving, taste your creamy pumpkin soup and adjust the seasoning if necessary.

Ladle the pumpkin soup into bowls while it’s hot. Garnish each bowl with toasted pumpkin seeds if desired.