Start by heating a tablespoon of olive oil in a skillet over medium heat, then add the minced ginger and sauté until fragrant, about 1 minute, filling the kitchen with a warm aroma.
Add the chopped pumpkin to the slow cooker along with the sautéed ginger, vegetable broth, ground cinnamon, salt, and pepper. Stir everything together until well combined and the pumpkin is evenly coated with spices.
Cover the slow cooker and cook on low for about 4 hours, or until the pumpkin is tender and easily mashable. You’ll notice the aroma deepen and the pumpkin soften significantly during this time.
Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. If you don’t have an immersion blender, carefully transfer the hot mixture to a blender in batches, blending until silky, then pouring back into the slow cooker.
Taste the soup and adjust the seasoning with extra salt, pepper, or cinnamon if desired. The soup should be creamy, with a rich pumpkin flavor and a hint of warmth from the spices.
Ladle the hot, smooth soup into bowls and serve immediately. Optionally, garnish with a swirl of cream, a sprinkle of fresh herbs, or toasted bread on the side for an elegant touch.
