METHOD:
Dice the pumpkin flesh, onion, celery, and carrots. In a large saucepan, heat the vegetable oil over a medium-high heat. When the oil is hot, add the onions.   Cook until the onions are transparent. Add the pumpkin, celery, and carrots.   Cook for 10 minutes, stirring occasionally. Add the ginger and cumin to the pot and mix well. Cook until all of the vegetables are tender. Add the chicken stock. Cover the pot, reduce heat to low and simmer for 45 minutes, or until vegetables are tender. At this point, the soup may be pureed in a blender to make a smooth soup, or left chunky. Adjust the salt and pepper to taste and eat!