Heat the olive oil in a large soup pot over medium heat. Add the garlic, ginger, leek, celery, and carrot.
Cook for about 10 minutes, until the leek and celery start to soften. Add the squash, salt, and pepper and cook for 10 minutes.
Stir in the chicken stock. Bring the soup to boil, and then reduce the heat to a simmer. Cook for 15 minutes, or until all the vegetables are tender enough to pierce with a fork.
Meanwhile, toast the pumpkin seeds in a small skillet over medium heat for about 3-4 minutes. Stir frequently and watch closely to prevent burning. When toasted, remove the seeds to a plate.
When the soup is finished cooking, remove it from the heat and let cool slightly. Puree the soup with an immersion blender or in batches in a regular blender, returning batches to a large saucepan. Stir in tamari, honey (stevia), cinnamon, and nutmeg. Heat the soup through.