Peel and dice the raw pumpkin into 1-inch cubes.

In a large pot, heat 1 tbsp olive oil (not listed but assumed for sauté) over medium heat. Add onion and cook until softened, 5-7 minutes.

Stir in crushed garlic, grated ginger, and turmeric. Cook for 1-2 minutes until fragrant.

Add diced pumpkin and vegetable broth. Bring to a boil, then simmer covered for 15-20 minutes until pumpkin is very tender.

Stir in chopped kale and cook for another 5 minutes until wilted and tender.

Remove from heat. Carefully blend the soup until completely smooth and creamy using an immersion blender or regular blender.

Return soup to pot. Season generously with pink or grey sea salt to taste.

Ladle into bowls. Top with a swirl of olive oil/fish oil and a sprinkle of toasted pumpkin seeds. Serve immediately.