Pumpkin soup with ginger and orange

Cut the onion, garlic, squash, carrot, apple and ginger into small pieces so that they cook evenly.
Heat the olive oil in a large saucepan. Add the onion,garlic and ginger and stew for 2 to 3 minutes until the onion is translucent.
Add the pumpkin pieces, diced apple and carrot, stir briefly and simmer for 5 minutes.
Pour in the vegetable stock and bring to a boil. Simmer gently for 20-25 minutes until the vegetables are tender.
Add the orange juice. Cook for another 5 minutes.
Blend the soup smooth with a hand blender or blender. Season with salt and pepper.
Finish with something green or a bit of orange zest or a splash of cream for extra smoothness.