Pumpkin Chile Soup

Cut pumpkin pulp into cubes. Peel potatoes and carrot, cut into cubes. Peel onion, garlic and ginger, chop finely. Rinse chile peppers, cut lengthwise, remove seeds and cut into rings. Set aside some chile rings for garnishing. Heat oil in a pot and saute onion, garlic and chile until translucent. Add diced pumpkin, potatoes, carrot and ginger and saute briefly. Add broth. Rinse thyme, shake dry, pluck off  few leaves, add the rest to soup. Simmer for about 20 minutes, stirring occasionally.