Pumpkin, potato and ginger soup with toasted pumpkin seeds

What could be better than steaming hot soup in a cold winter? It is pumpkin season: choose your favourite. A few ingredients make a refined first course. Serve with toasted crostini if liked.
INGREDIENTS FOR 4
1 medium pumpkin
3 large potatoes
1 large onion
Toasted pumpkin seeds
Ground ginger to taste
About 1 and a half litres vegetable stock
Extra virgin olive oil
Salt
Pepper
I remove the pumpkin skin and seeds. I cut it into small pieces.I peel the potatoes and slice the onion.I sauté the onions in a little extra virgin olive oil in a saucepan for 5 minutes.I add the potatoes.After a few minutes, I add the pumpkin and 2 teaspoons ground ginger. Adjust the ginger to taste. I cover with vegetable stock.I cover and cook until pumpkin and potatoes are soft, 30/40 minutes. I blend with a hand blender to a thick, not overly liquid soup, add salt and freshly ground pepper. I toast pumpkin seeds in a small pan. Be generous: they are delicious, crunchy and aromatic.I serve the soup with pumpkin seeds and a drizzle of extra virgin olive oil.