We roast the pumpkin for about an hour. We want the flesh very tender. We set it aside to cool for a few minutes.
When the pumpkin is almost cooked, we heat the remaining tablespoon of olive oil in the Dutch oven over medium heat. When hot, we add the onion and stir. We peel and mince the garlic and add it along with some salt and pepper to the tender onion. Next, we add the curry powder, some gratings of nutmeg, and grate the ginger directly into the soup using the microplane. We lower the heat.
Meanwhile, when the pumpkin is cool enough to handle, we scoop out and discard the seeds. The flesh is spooned out into a bowl.
When the vegetables are tender, we add the pumpkin to the Dutch oven, along with 3 cups of the stock. We bring it to a boil, lower the heat, partially cover, and cook for 20 minutes to meld the flavors.
Using our immersion blender, we purée the soup (taking care of the hot liquid!). As necessary, we add some additional chicken stock until the soup is the desired consistency. We taste for seasoning and serve hot, topped with some cranberry relish from one of our favorite sous-chefs.