Preheat the oven to 350℉ (176℃) and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of the sugar pumpkins, then halve them. Use a sharp spoon to scrape out all of the seeds and strings.
Brush the flesh with oil and place the pumpkin face-down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away the skin and set pumpkin aside.
Add olive oil, shallot and garlic to a large saucepan over medium heat. Cook for 2-3 minutes, or until shallot and garlic are slightly browned and translucent. Turn down heat if cooking pieces brown too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an immersion blender to purée the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed. Serve as-is or with the sesame kale and spinach topping.
For the kale and spinach topping:
Dry toast sesame seeds for 2-3 minutes in a small skillet over medium heat, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the hot pan, add olive oil and garlic and sauté until golden brown, about two minutes. Add the kale and spinach and toss, then add a pinch of salt and cover to steam. Cook for a few minutes until kale is wilted, then add sesame seeds back in. Toss to coat and set aside for topping soup.