Preheat oven to 120 degrees. Wrap ginger and garlic cloves in aluminium foil and bake for 10-15 minutes.

Heat oil in a large saucepan on low heat. Add onion and cook until softened but not browned.

Unwrap ginger and garlic (leave one clove aside). Add to the onion and cook for 30-45 seconds.

Add pumpkin, potato, coriander, chilli, and stock to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until ingredients are very soft.

Let cool slightly, then blend with a handheld blender until smooth. Reheat gently and add cream, salt, pepper, and cumin.

Smash the remaining garlic clove into a ramekin and add butter. Spread on toasted bread to serve with the soup.