To a large Dutch oven or stockpot, add the olive oil, onions, and carrots. Cook over medium-high heat for about 7 to 8 minutes, or until the vegetables have softened and are lightly caramelized; stir intermittently.

Add the garlic and cook for about 1 minute, or until fragrant.

Add the pumpkin puree, salt, pepper, ginger, cinnamon, and 3 cups of water or vegetable stock. Stir to combine, bring to a boil, and allow the mixture to cook for about 3 to 4 minutes; stir intermittently.

Transfer about half of the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution: Stop every 10 to 15 seconds to let the steam out. If your blender is not suitable for hot liquids, allow the mixture to cool slightly first.

Pour the smooth mixture from the blender into a large bowl and repeat the blending process with the remaining chunky mixture in the stockpot.

Transfer all the smooth soup back into the stockpot, add the bay leaves, and cook over medium-high heat for about 5 minutes; stir intermittently.

Taste the soup and optionally add maple syrup and/or honey, more salt or pepper, additional water/stock (if a thinner consistency is desired, up to 4 cups total), or more ginger/cinnamon to taste.

Remove bay leaves, ladle soup into bowls, optionally drizzle with cream or half-and-half, garnish with toasted pumpkin seeds, and serve immediately.