Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.
Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.
Serve warm topped with chives and sesame seeds to taste.
Enjoy this soothing, savory, and healthful pumpkin soup!