In a large sauce pan, heat the olive oil and sauté the minced ginger until fragrant, about 2 minutes.
Add in the next few ingredients, from the pumpkin to the water, and bring everything to a boil. The liquid will probably not cover the pumpkin completely and that's okay. Reduce the heat to a simmer and allow the soup to simmer for 10 minutes or until the pumpkin is fork tender.