In a soup pot or large pot melt the butter or medium heat and saute the garlic and the onions until translucent. Add the pumpkin, potatoes and stock.

Bring up to a simmer, add the red pepper flakes, nutmeg, salt, pepper and ginger powder and stir well. Let simmer for 15-20 min. or until the potatoes and pumpkin are very soft. Puree with a hand blender or blender until smooth. There may be still some skins that don't blend and that adds a nice texture. Add the cream and return to heat. Serve hot and garnish with pepitas and fresh ground black pepper.