In a pot, heat a few tablespoons of olive oil and sauté the chopped onion, ginger, garlic, rosemary, bay leaf, and paprika.

When the onion is translucent, add the diced potatoes and pumpkin. Sauté for a few minutes, add the wine, and let it evaporate.

Add the drained beans, salt, and 3 cups of water. Simmer over medium heat for about half an hour.

To make the soup creamier, use a potato masher or an immersion blender.

Serve the soup with a drizzle of raw olive oil and some croutons.