In a large cooking pot, melt 2 tablespoons of unsalted butter over medium heat until it starts to froth. Add 1 small diced onion, 2 cloves of minced garlic, and ½ teaspoon of grated fresh ginger. Sauté for about 5 minutes until the onion becomes translucent.

Once the onion is tender, sprinkle in ½ teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. Stir for about 1 minute until aromatic.

Next, pour in 2 cans of canned pumpkin puree and 3 cups of vegetable or chicken stock. Stir well and bring to a gentle simmer over medium heat for about 5 minutes.

Lower the heat, allowing the soup to simmer gently for 15 to 20 minutes. Stir occasionally to let the flavors meld and deepen.

Blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a countertop blender.

Stir in ¼ cup of heavy cream. Adjust seasoning with ½ teaspoon of salt and ¼ teaspoon of ground black pepper.

Ladle the soup into bowls, garnishing with a drizzle of additional cream and a sprinkle of toasted pumpkin seeds.