Remove the skin, seeds and fibres from your pumpkin. Cut the flesh into small pieces and stew them with butter in a pan. Add garlic, ginger, chili and the bay leaf. Douse with wine, poor in soup and simmer all until pumpkin flesh is tender. Spice with salt, pepper, nutmeg and soy sauce, remove bay leaf and ginger. Mash soup and pour in cream at the same time.
Sesaon to taste and garnish with pumpkin seed oil.