Cut squash in half lengthwise and scoop out seeds. Sprinkle with salt and pepper and lightly drizzle a bit of olive oil. Spread out cut side down on a sprayed baking sheet
Bake for 30 minutes. Once done, take out of oven and let cool a few minutes until you can handle them. Scoop out the insides of the squash except for the spaghetti squash.
Add olive oil to a large pot. Over medium high heat let garlic simmer until fragrant. Add scooped out squash and butternut squash, veggie stock, minced ginger (and a small piece of one of the knobs of ginger), thyme, turmeric, and cinnamon. Turn down heat and let simmer for 20 minutes.
While the soup is simmering use a fork to make "noodles" out of the remaining spaghetti squash. After the soup has simmered for 20 minutes use an immersion blender or small batches at a time in a large blender to make soup smooth and creamy. (If you are going to use small batches in a large blender go slow there is a chance of explosion because of heat build up).
Once blended to your liking divide the spaghetti squash into bowls and then ladle the soup mix on top. Top with a bit of salt and pepper and pumpkin seeds.