Start by slicing the kabocha squash in half and scooping out the seeds. Cut the flesh into small chunks for even cooking.

In a large pot, heat a splash of oil over medium heat. Add minced garlic and grated ginger, sautéing for about 2 minutes until fragrant.

Add the kabocha chunks, canned chickpeas, and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes.

Once the squash is tender, remove the pot from heat and use an immersion blender to puree the soup until smooth.

Return the pot to low heat and stir in the miso paste until fully dissolved. Adjust with soy sauce if desired.

Ladle the soup into bowls and top with green onions, sesame seeds, and chili flakes.