Add orange zest and grated ginger to the onions and cook for another 2 minutes.
Add the chopped pumpkin and stir everything together.
Add the vegetable stock and bring to the boil. Lower the heat to medium, cover and cook for about 20 minutes until the pumpkin feels soft when pierced with a knife.
Remove from the heat allow the soup to cool for about 10 minutes then puree with a handheld blender. Season to taste, reheat and serve.
Toasted Pumpkin Seeds
Wash the pumpkin seeds, removing any remaining pieces of pumpkin flesh and pat dry.
Sprinkle with a little sea salt, then dry toast them in a small frypan until they're golden.
Sprinkle over the soup just before serving.
Notes
The soup will keep in the fridge for up to 5 days. It is suitable to freeze.