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Preheat oven to 425°. Drizzle a little oil onto each half of the kabocha squash, then place face up on a baking sheet and roast for 30 minutes. Remove from oven, and allow to cool enough to handle.
In a large pot, warm coconut oil on medium-high heat. Add the onions, garlic, and ginger. Cook until onions are translucent, about 3 minutes. Stir in the Berbere and toast with the onions for about 20 seconds to ignite the flavors.
Add the carrots, followed by the 6 cups of water (or veggie broth, if using). Bring it to a simmer, and add the vegetable bouillon paste. Simmer and cook for 20 minutes, or until the carrots are tender.
Scoop out the flesh of the kabocha squash and add it to the pot. Remove the soup from the heat. Using an immersion blender, puree the soup. If you don't have an immersion blender, let the soup cool for 5-10 minutes or until cool enough to carefully transfer it to a blender. Remove the lid vent, drape it with a clean dish towel, and blend on medium speed until smooth and creamy.
Season the pureed soup to taste with more Berbere, salt, and pepper. Garnish with fresh cilantro and serve!