Slice pumpkin in half and core.
Discard the membrane and seeds and cut into 1-2 inch cubes.
In a large saucepan, heat 2 tablespoons of olive oil.
Add the garlic and onion stirring frequently until tender.
Add the pumpkin and ginger and cook for 2-3 minutes.
Add the vegetable stock and bring to a boil.
Season with the salt and pepper.
Simmer for 35-40 minutes until the pumpkin is soft.
Using a hand blender, purée soup until smooth.
Serve with a swirl of cream