Cut the kabocha squash in half, scoop out the seeds, then cut the squash into eight pieces.
Chop the onion and ginger.
Put the squash, onions, and ginger into a steamer and cook till the squash is soft. Remove from the heat and let it cool. Save the flavourful water leftover from steaming for later.
Chop the kale and steam the Kale a few minutes or until the leaves are tender.
Sauté the spices in sesame oil or coconut oil for a couple of minutes.
Separate the squash flesh from the skin. Put the cooked squash in a large bowl or pot.
Add 3 cups of the leftover water used to steam the squash and stir in the onion and ginger.
Run the squash and onion mixture through a blender, portion by portion, until you’ve blended it all. You can also use a hand blender and blend it right in the soup pot, which is what I do but do be careful as it can splatter everywhere.
Put the blended mixture into a soup pot, adding the broth created from the steamer to attain the consistency you like.
Add the cooked kale, spices, salt, and pepper to taste.
Serve with a dollop of vegan yogurt or sour cream. I use vegan choices.