Roasted Red Kuri Pumpkin Coconut Soup

A rich smooth soup with satisfying curry, ginger, and coconut notes. I didn't use a Kuri squash, but substituted butternut. Then I cleaned out my refrigerator, and added 1/2 can of pumpkin and 2 sweet potatoes. The rest I followed - adding curry powder, coconut milk, shallots, etc. What really made this soup stand out, though, was the shallot-coconut mixture, sautéed in a bit of oil, and sprinkled over the surface. I also added a generous pinch of salt to the coconut.

This is the sort of comfort food I could eat every cold day. The curry and coconut milk were very nice additions to the squash.