Gingered Pumpkin Soup with Crunchy Creamy Toppings

Chop the onions, mince the garlic and grate or mince the ginger. Set them aside separately.

Heat the oil in a large heavy-bottomed soup pot over medium heat. Add the onions and cook until translucent and starting to get golden, about 10 minutes. Add the garlic and ginger and cook for 2 more minutes.

Add the chicken broth, bay leaves and diced potatoes. Bring to a boil, then turn the heat down to a simmer and cook, uncovered, until the potatoes are tender, about 15 minutes.

Combine the pumpkin puree and 1 1/2 cups water in a small bowl.

Remove the pot from the heat. Remove the bay leaves from the soup and add the pumpkin mixture. Puree the soup, in batches if necessary, in a blender (or with an immersion blender, which may not be quite as silky smooth, but tasty all the same). Return the pureed soup to the pot and add the brown sugar, salt and pepper. Taste and adjust for seasoning. You may need up to ½ teaspoon more salt, but it all depends on how salty your broth was. Bring back to a gentle boil. Add some more water if you like a thinner soup.

Serve with your choice of garnishes on the side for diners to help themselves.