Heat olive oil in a large saucepan over medium high heat, add onions and apple, saute until golden brown.
Reduce heat to medium and stir in garlic clove and cornstarch -cook for 2 minutes.
Stir in pumpkin puree, coconut milk, ginger slice, garlic, nutmeg, salt, and pepper.
Simmer over low heat for 20 minutes.
Remove ginger slice from soup mixture with a spoon.
Use an immersion blender to puree soup until smooth, you could also transfer to a blender or food processor-remember to vent so the top does not explode off from the heat.
Serve with a drizzle of coconut milk and a sprinkle of nutmeg.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31572