Bake the kabocha squash whole at 350 degrees Fahrenheit for 30 minutes, to soften it enough to make cutting and peeling easier. Allow the squash to cool enough to handle.

Cut in half and into a few large pieces. Remove the skin. Weigh two pounds of squash flesh to use in soup. (Any leftover squash can be toasted with oil, cinnamon, and salt on 400 degrees Fahrenheit for 20-30 minutes for a yummy side dish.)

While the squash is baking, peel and chunk the carrots.

In a pot set to a low flame, heat the oil and sauté the onions, covered, for 10 minutes. Then add celery, cover, and continue cooking for five minutes.

Once slightly soft, add the garlic and ginger and sauté until fragrant.

Then add squash and carrots, water, cumin, cinnamon, salt, pepper and water. Cover and bring to a boil.

Once boiling, bring to low and cook for two hours. Use an immersion blender to purée the soup until smooth and creamy. Add additional water if needed once puréed.