Pumpkin Doughnuts. In a large stock pot, heat oil over medium heat. Stir in the chile and pumpkin purée, and whisk in the water or stock.

In a large stock pot, heat oil over medium heat. Stir in the chile and pumpkin purée, and whisk in the water or stock. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes.