Place a saucepan over medium heat, mix the cream of potato soup, broth, pumpkin, butter, and cream. Flavor with salt, pepper, garlic powder, and ginger. Stir well until blended, and bring to a boil. Reduce heat to low, and boil for 15 - 20 minutes. Remove from heat, pour into a tureen and garnish with paprika and seasoned croutons.