If using fresh pumpkin: Fill a pot with a steamer basket with a couple inches of water and set it on the stovetop over high heat to boil. Cut off and discard the top stem of the pumpkin, slice in half, scoop out and discard (or reserve for another use) the seeds. Slice each pumpkin half into 1-inch thick pieces. Arrange pumpkin pieces flat in steamer basket, place in the pot over the boiling water, reduce to medium heat, cover, and cook for 15 minutes, or until pumpkin is easily pierced with a fork. (You may have to do in two batches, depending on size of pumpkin and steamer basket). Allow to cool, then peel and discard skin. Chop into chunks. Measure out 30 oz. If you have excess, reserve the rest for another use.

Make the soup: In a large pot over medium heat, add the olive oil. When hot, add the onion and cook for 5 minutes, stirring occasionally. Next, add the garlic, ginger, and sage, allowing to cook for another 5 minutes, stirring occasionally.

Then, add in the chopped pumpkin or pumpkin puree and vegetable broth. Stir well. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20 minutes.

Stir in lemon juice, salt and pepper, then use an immersion blender, or in batches, a regular blender, to puree into a soup. Add additional salt and pepper as needed, to taste.