Use a sharp knife to cut the kabocha squash in half and avoid cutting through the center stem point section.

Carefully move 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 them further to smaller cube sizes.

Juice the carrots

In a saucepan add the squash, water, Carrot juice onions, and Garam Masala spices.  Cook over medium heat, stirring occasionally until the liquid is your preferred consistency ( add more water if needed)  This might take roughly 20 minutes.

Carefully ladle the soup into a blender pitcher. You may need to do this in batches depending on the size of the pitcher. Add Persimmons, ginger, Umeboshi Paste,  lemon juice, salt, and pepper. Puree until smooth and taste to adjust seasonings. Heat again if necessary just prior to serving.

To serve, add the diced avocadoes, some nutritional yeast, and the  Coconut Flakes. Enjoy!