1. In a large pot, heat the oil and cook the ginger and garlic until fragrant (about 1 minute).
2. Toss in the pumpkin and sautee, stirring occasionally, for about 5-7 minutes, until the pumpkin browns a little. Add the broth.
3. In a small bowl, mix the miso with a little water, the mirin, and sugar and add to the pot. Stir well and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the pumpkin is soft.
4. Serve topped with the pumpkin seeds.
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