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1
Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Rub kabocha flesh with olive oil or avocado oil and place cut sides down on parchment. Pour orange juice into pan and place in oven. Roast for about 45 minutes, or until a fork easily pierces through the skin and flesh. Remove from oven and let cool.
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2
In a medium sauce pot, saute the ginger, onion, celery and garlic in the coconut oil, along with the salt, over medium heat. Stir frequently to prevent browning. Once the onions are translucent, add the celeriac, broth, saffron and remaining spices. Scoop out the flesh of the pumpkin and add to the soup. Raise heat to high, bring everything to a boil and then reduce heat to low and simmer, covered, for 20 minutes.
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3
Ensure that the celeriac is fork tender and turn off the heat. If time permits, allow to cool 10-15 minutes. Put contents in blender, working in batches if your blender is small, and blend on high (though starting at LOW) until silky smooth. Return to pot and rewarm over low heat, adding water if necessary. Adjust for salt, keeping in mind that you will be topping with black salt just before serving.
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4
To serve, ladle soup into warmed bowls and top with crystallized ginger (they will sink), black sesame seeds and a few flakes of black Cyprus salt.
