To prepare the roasted squash

Preheat oven to 400°F.

On a foil-lined sheet pan, toss kabocha squash with 1 tablespoon of olive oil and 2 teaspoons of salt. Spread into a single layer, rind facing up where possible. Roast for 45 – 60 minutes until squash is soft and cooked through. Some edges will be caramelized. Set aside to cool.

When squash is cool enough to handle, remove the rind and discard.

To prepare the soup

In a large pot heat 1½ tablespoons olive oil over medium heat. Add onions and celery and saute until softened but not browned, about 10 minutes.

Add the garlic, ginger, cumin, coriander, and cayenne pepper and cook until fragrant, about 1 minute.

Add the chicken stock, kabocha, salt, and pepper. Raise the heat to high to bring to a gentle boil then lower the heat. Simmer for 10-15 minutes.

Remove the pot from heat. Using an immersion blender, carefully purée the soup until smooth. If you are using a blender, work in small batches, venting the lid to allow steam to escape.

Stir in the heavy cream and adjust the soup for seasoning, as needed.

Serve with a drizzle of heavy cream and a sprinkle of toasted pumpkin seeds, if desired.