Toast the Garnish : Place the small, dry skillet over medium heat. Add the raw pepitas and toast for 2–3 minutes, stirring frequently until they become fragrant and make a soft popping sound. Immediately transfer them to a small bowl to prevent burning.
Build the Flavor Base : In the Dutch oven, heat the avocado oil over medium heat. Add the diced shallots, chopped red bell pepper, and the white parts of the green onions. Sauté for 5–7 minutes, stirring occasionally, until the vegetables have softened.
Awaken the Spices : Add the minced jalapeño and grated ginger to the pot, stirring for one minute more until highly aromatic. Add the cubed squash, then sprinkle evenly with the ground cumin, smoked paprika, and dried oregano. Stir to coat the squash and cook for another 2 minutes to toast the spices.
Simmer to Perfection : Pour in the vegetable broth and add the chopped tomato. Season with a generous pinch of salt and a few grinds of black pepper. Raise the heat to bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot partially and maintain a steady, gentle cooking state for 30 minutes, or until the squash is easily pierced with a fork.
Freshen and Finish : Turn off the heat. Stir in the roughly chopped cilantro, the reserved green parts of the green onions, and the fresh juice of one lime.
Serve and Garnish : Taste the chowder and adjust the seasoning with additional salt if necessary. Ladle into individual bowls and top each serving with a sprinkle of the toasted pepitas.
