Place kabocha on a microwave-safe plate and microwave on high for 3 minutes. This helps to soften the kabocha skin just a bit.

Use a sharp knife to cut the kabocha in half, avoid cutting through the center stem point section. Carefully wiggle your knife in a rocking motion. Do this slowly. Cut the half kabocha further into (4) quarter pieces.

Scoop out the seeds with a spoon and remove the skin with a knife. Dice it further to similar small cube sizes.

Preheat a large (6 qt.) dutch oven or heavy soup pot with ghee. Once melted, add shallots and a small pinch of salt and saute until fragrant, about 1 minute. Add kabocha, season with 2 pinches of salt, and saute until the squash is slightly softened about 5 minutes.

Add stock, it should be just enough to submerge the squash, turmeric, and cinnamon powder. Give a stir and cover with a lid. Cook over medium heat to bring the broth to a boil, Once boiling, reduce the heat to simmer for an additional 12-15 minutes. The squash should be soft when you can easily poke it through with a butter knife or fork.

Slowly and carefully use an immersion blender to blend until creamy and smooth.

Add the milk cream and bring it to a gentle simmer over medium-low heat. Stir in 1 tsp grated ginger. Taste and add more spices or salt to your preference.

Preheat a large skillet over medium heat. When it feels warm, add 2 tbsp oil, shallots, and a pinch of salt. Sauté until fragrant.

Add the kale, and sauté for 1 minute then add the broth and lower the heat to medium-low. Cover the skillet with a lid and allow the kale to cook for a few additional minutes until tender but not mushy and still in vibrant green. Season with more salt to taste.