Sweat the shallots and garlic in the olive oil until transparent.
Add the pumpkin and let it sweat for 2 to 3 minutes.
Deglaze with white wine and fill up with the vegetable stock, add spices and let everything boil down to 800 ml.
Puree the soup with the hand blender and then pass through a sieve.
Bring the liquid to the boil again, stir in the crème fraîche and season to taste with salt and pepper.
Before serving, whip the pumpkin and ginger soup with a hand blender until frothy, arrange and serve.