In a medium saucepan on medium-low heat, add in the butter, ginger and garlic and sweat for 1-2 minutes, or until fragrant.
Next, add in the pumpkin puree, heavy cream, salt & pepper, and Mother's. Mix well, and allow to come up to a gentle simmer, about 5-7 minutes.
Turn the heat to low, add in the fresh sage and thyme, and cover with a lid, checking on it every few minutes and stirring. Cook for 15 minutes.
Serve with toasted pumpkin seeds or fried sage leaves.