This recipe can be made in both a crockpot/slow cooker or an Instant Pot. Simply add all the ingredients to the pot and cook for 4 hours on low (for a slow-cooker) or for 10 minutes on high pressure in an Instant Pot before blending until smooth.
To make this on the stovetop, heat a large Dutch oven or pot over medium-high heat.
Add the sesame oil, onion, garlic and ginger and cook for 2 minutes until fragrant.
Add the miso paste and cook for another minute then add the pumpkin, broth and coconut milk.
Season with salt and pepper then bring to a simmer.
Cook the soup gently for 20-30 minutes or until the pumpkin is soft and tender.
Transfer to a blender or use an immersion blender and blend until smooth.
Serve the soup topped with sliced spring onion, chillies and fresh coriander/cilantro.