Melt butter in heavy base pot on med heat. Add onion and sauté for about 4 minutes until soft and translucent.
Add garlic and ginger and cook for about 1 minute until fragrant.
Stir in curry powder and garam masala and stir for 20 seconds
Add vegetable stock and pumpkin and bring to a boil. Reduce the heat to low and simmer for approximately 45 minutes, covered.
Once the pumpkin is soft, with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to fill more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)
Add coconut cream, and simmer for a further 5 min to thicken
Garnish, season to taste and enjoy!