Pumpkin (or Butternut Squash) Soup

2 tbsp olive or avocado oil
1 onion, chopped
1 cup shallots or leeks, chopped
2 stalks of celery, chopped
1 one inch piece of ginger, minced or 1 tsp of ginger powder
2 cloves of garlic, minced
1 small - medium cooking pumpkin, peeled, seeded and cubed
4 cups of water or vegetable or bone broth
2 cinnamon sticks or 2 tbsp of cinnamon powder
dash of nutmeg
Salt and pepper to taste

Sauté onion in oil until soft. Add garlic, ginger, celery and leeks. Sauté for another several minutes. Add pumpkin.  Bring to a boil and then simmer for about 30 minutes until pumpkin is very soft. Cool slightly. Remove cinnamon sticks and blend with a hand blender or stand blender.