Put all the powdered spices into a small bowl. Set aside.
Melt butter in a heavy-bottomed, 3-4 quart pot or saucepan on medium heat.
Add the bay leaf, onions, ginger, and garlic. Sauté for 5 minutes.
Now add all the spices. Stir for 30 seconds. Add the pumpkin puree and sauté for another 5 minutes.
Pour in broth and bring to a simmer. Simmer on medium-low for 5 minutes. Remove from stove and let it sit for 5-10 mins.
Remove the bay leaf.
With an immersion rod, blend the soup in the pot, being careful not to splatter yourself. Blend till smooth. If you do not have an immersion rod, then blend in your blender in batches.
Heat soup before serving.
Pour into soup bowls or cups and garnish with a drizzle of cream and some chopped parsley or cilantro.