Pumpkin Carrot Ginger Soup

1. Dice onion, red pepper, and carrots into small pieces, into roughly the same sized pieces.
2. Heat up a large pot on medium heat, then add olive oil.
3. Add onions and stir fairly often for about 3 to 5 minutes.
4. When onions are translucent, add grated ginger, salt, and pepper. Sauté for about a minute.
5. Add red pepper and carrot. Continue to stir and sauté for about 3 to 5 minutes.
6. Add white wine and bring to a boil. Let reduce for a few minutes.
7. Stir in pumpkin puree.
8. Add chicken stock and bring to a boil.
9. Let the soup boil for a minute, then simmer for about 25 minutes, stirring occasionally. Taste for seasoning and add more or less salt/pepper as necessary.
10. Puree soup until smooth using an immersion blender.