Cut the pumpkin into small pieces. If you use Hokkaido pumpkin, you do not have to peel it.
Bring the water to a boil and add the vegetable broth. Mix well and set aside.
Heat olive oil in a large pot over medium heat. Add the onions and sauté for 5-6 minutes until they soften.
Add garlic, fresh, chopped ginger, salt, curry powder, black pepper, and sauté for 1-2 minutes. Add pumpkin, and sauté for another 1-2 minutes.
Puree the mixture with a hand blender and your soup is ready to enjoy.