Coconut Curry Pumpkin Soup

So I have this pumpkin. It's been on my porch you see. Uncarved. Since the middle of October. After the first of three pumpkins molded I said to myself "Hey you, you like to cook, you should disect that thing and roast it." Well hey me, that sounds delicious. Lets do it!

1 pumpkin- scooped and peeled and diced into large chunks.
1 can of coconut milk
4 cups of chicken broth
1 onion- diced
Olive oil- enough to coat all of the pumpkin
1 tsp Nutmeg
1 tbs Cinnamon
1 tsp Clove
4 tbs Curry Powder
2 tbs Garlic Powder, regular garlic can be roasted in with the pumpkin and onions
Salt and Pepper to taste

1. This will take a while but cut your pumpkin up. I cut it into giant strips, then used a paring knife to cut the guts off the strips. I then cut the strips into giant chunks between 2-3 inches long and wide, then stood them up on their sides and cut the skin off.

2. Dice up your onion and toss it in a bowl with the pumpkin pieces. Drizzle with olive oil, shake in your seasonings, and put your vegies in the oven for 30-35 minutes at 400F or until tender.

3. Let your veggies cool so they won't burn you in the blender, and start loading them up. Pour in your coconut milk and chicken broth in batches since it most likely wont all fit at once.

4. Pour your blended soup into a pot to be reheated on the stove. Feel free to thin out with more chicken stock or water to get it to the right consistency. I decided to add a pinch of chili flakes to spice things up, feel free to heavy up on the other spices to get the flavor just to your liking!