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Heat the oven to 200C (180C fan)/390F/gas mark 6.
Lay out the pumpkin on a baking sheet, drizzle over 1 tbsp of oil and season.
Roast for 30-40 minutes, until very soft and caramelised, then remove and leave to cool.
Set aside the squash wedges, then puree the remaining chunks in a food processor with a splash of water.
In a large saucepan, heat the remaining oil on a medium heat, add the miso and cook, stirring, until lightly caramelised.
Add the garlic and ginger, and stir until fragrant.
Add the rice, kombu and 1¾ l of water and bring to a boil on medium-high heat.
Partially cover, turn down the heat to a low simmer and cook, stirring occasionally, for 25-30 minutes, until the liquid has reduced and the rice is plump and has turned into a porridge.
Stir in the pumpkin puree and half the sliced spring onions.
Divide the congee between 6 bowls and top each portion with 1 wedge of roast squash.
Garnish with the remaining spring onions, then finish with toasted pumpkin seeds, a drizzle of sesame oil and your favourite chilli oil.