Step 1: Prepare the pumpkin. If using fresh pumpkin, peel, seed, and cut it into 1-inch cubes. If using canned pumpkin, proceed to the next step.nStep 2: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.nStep 3: Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.nStep 4: Stir in the cubed pumpkin (or canned pumpkin puree). Pour in the chicken or vegetable broth. Add ground ginger, nutmeg, and cinnamon. Season generously with salt and pepper.nStep 5: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fresh pumpkin is very tender. If using canned pumpkin, simmer for 10-15 minutes to allow flavors to meld.nStep 6: Carefully transfer the soup in batches to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Be cautious when blending hot liquids.nStep 7: Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and heat gently until warmed through. Do not boil after adding cream. Taste and adjust seasonings as needed.nStep 8: Ladle the creamy pumpkin soup into bowls. Garnish with toasted pumpkin seeds, fresh sage, or an extra swirl of cream if desired, and serve hot.