Ginger Hoisin Broth:
Create a sachet containing charred ginger, garlic, cloves, cinnamon sticks, coriander and fennel seeds. Place in large pot with 12 cups water, charred onions, pumpkin and shiitake stems. Bring to a boil then lower heat to a simmer and reduce by 1/3. Remove sachet and onions. Add hoisin and tamari to pot. Using hand blender, purée until smooth. Strain if desired. Season to taste and set aside.
Preheat oven to 400°F. Toss pumpkin and shiitakes in oil and season with salt and pepper. Roast 12 minutes or until pumpkin and shiitakes are just tender and starting to color at edges. Remove from oven and set aside.
In serving bowl, place 8 oz cooked rice noodles in center. Ladle over 2 cups Ginger Hoisin Broth. Top with 2/3 cup warm roasted pumpkin and shiitake pieces. Garnish with ½ cup bean sprouts, 5 basil leaves, ¼ cup red onion, 1 Tbsp cilantro leaves, 1 Tbsp jalapeno peppers and 1 lime wedge. Serve with additional hoisin and tamari sauces.