Kabocha Squash Soup

1 Kabocha squash
2 slices bacon, chopped
1 cup chopped onion
1/2 tsp cumin seeds
1/2 tsp ground sage
dash of cayene
3 cups chicken stock
1/2 can coconut milk
salt and pepper to taste

Bake the Kabocha squash WHOLE at 350 degrees until tender (about 1 hour). Cut the squash in half and scoop out the seeds. Let cool until easier to handle then scoop out the flesh. Meanwhile, cook bacon in a large Dutch Oven or soup pot. Remove bacon bits with a slotted spoon and drain on paper towels. Add chopped onion to bacon drippings and cook on med-low heat until tender. Add spices and cook for a minute or two. Then add your Kabocha flesh and the chicken stock. Bring to a boil then turn down to a nice simmer for about 15 minutes until Kabocha is falling apart more easily. Use an immersion blender to puree (or a stand blender, in batches, being careful not to burn yourself) . Stir in coconut milk and blend again. Season to taste with salt and pepper. Sprinkle with bacon bits to serve.