1- Finely chop the onion and soften in a large saucepan with olive oil. Add the garlic cloves cut in half, taking care to eliminate the germ. Cook over very low heat without browning.
2- Cut the unpeeled pumpkin into cubes. Peel the potatoes and cut into cubes. Add the pumpkin and potatoes with the onions and garlic and brown them. Finally add the ginger.
3- Boil water. Place the stock cube in the saucepan and add boiling water to melt it, just enough to cover the vegetables.
4- Once the vegetables are thoroughly cooked, add salt and pepper and blend everything to obtain a velvety soup.
Sprinkle extra glamour by caramelizing brown mushrooms with oil and garlic in a pan and add this as a garnish once ready to serve in a bowl.
