In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the grated ginger and minced garlic, sautéing until fragrant, about 2 minutes.

Add pumpkin puree, vegetable broth, coconut milk, white miso paste, salt, and black pepper to the pot. Stir to combine and bring to a gentle simmer.

Reduce heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.

While the bisque simmers, heat a small skillet over medium heat.

Add pumpkin seeds and 1 tablespoon of olive oil to the skillet. Sprinkle with smoked paprika and stir to coat.

Toast the seeds for about 5 minutes, stirring frequently, until they are golden and fragrant.

Once the bisque has simmered, use an immersion blender to puree the soup until smooth. If using a regular blender, let it cool slightly before blending in batches.

Adjust seasoning if needed and reheat gently if necessary.

Ladle the bisque into bowls and top with the toasted pepitas.

Drizzle a little extra coconut milk on top for garnish if desired. Serve warm.