1 (4-lb) kabocha squash, cut into large chunks, seeds and membranes removed
1 Tbsp olive oil
1/2 cup chopped yellow onion
1 clove garlic, minced or grated
2 1/2 tsp ground cumin
1(14 oz) cans light coconut milk
1 cup vegetable stock
2 tsp coarse salt
1/4 tsp coarsely ground black pepper
1/4 cup fresh lime juice
1 red or green jalapeno chile, halved lengthwise, seeded, and slivered crosswise
2 Tbsp chopped fresh cilantro
In a large pot with a steamer insert, steam the squash for 20 minutes, or until tender when pierced with a fork. Remove to a cutting board and cool.
Wipe the pot dry. Add the oil, place over medium-high heat, and heat the oil until hot enough to sizzle a piece of onion. Add the onion and cook over low heat, stirring with a wooden spoon., for 3 minutes, or until the onion is translucent. Stir in the garlic and cook for 30 seconds. Add the cumin and cook for 30 seconds. Add the cumin and cook, stirring for 1 minute. Remove from the heat.
Scoop the cooled squash from the brittle skins and add it to the pot. Stir in the coconut milk.
Puree the soup with an immersion blender or in batches in a blender. Add the salt and pepper.
Reheat the soup over medium-low heat, stirring to prevent sticking, until steaming. Do not allow to boil. Stir in the lime juice, half of the chile, and 1 tablespoon of the cilantro. Taste and adjust the seasoning with salt. Ladle into warmed bowls. Garnish with the remaining chile and roasted squash seeds (recipe below) and the remaining tablespoon of cilantro.
Roasting the seeds:
Take all the seeds from the squash and spread them on a lined baking sheet. Drizzle with olive oil and mix well. Bake at 400 degrees for about 25 minutes, checking often to make sure they don't burn. Remove from oven and sprinkle with sea salt.