Spiced Kabocha Squash Soup

Name: Spiced Kabocha Squash Soup
Ingredients: one 2- to 3-pound kabocha or butternut squash; 1 medium-sized carrot, peeled and cut into 1-inch pieces; 1 small leek, white part only, cut into 1-inch pieces (2/3 cup); 4 cup low-sodium vegetable stock; 2 tablespoon ginger juice (from 2 thumb-sized pieces ginger, grated); 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 tablespoon medium-aged light brown miso (shiro miso); 1/2 teaspoon sea salt, plus more to taste; 1/4 cup olive oil; 2 tablespoon pumpkin seeds, toasted, for garnish