Cut the pumpkin on half and scrape out all of the seeds. Carve the pumpkin out.

Preheat 1 tbsp of olive oil in a large pot. Add apple, pumpkin and 2 cups of water and vegetable stock. Bring it to boil and lower heat to medium. Add sage, brown sugar, Thai basil leaves. Lower heat to medium and cook for about 30 minutes.

Use an immersion blender to blend everything. Add grated ginger. Cook for another 10 minutes on medium heat. Season with a pinch of crushed pepper flakes.