Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping

Name: Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping
Ingredients: 6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups; kosher salt, to taste; pepper , to taste; 4 cups chicken broth; 1/2 cup pork rinds; 1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving; 2 tablespoons lime juice; 2 teaspoons fish sauce; 1 jalepeno; 2 tablespoons olive oil; 1 large onion, sliced; 2 cloves garlic, crushed; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds