Curried Roasted Pumpkin Soup

A blogger friend, Helena from Saucy Girls Kitchen decided it was time to cut into her huge pumpkins that had been sitting around since Thanksgiving.
And as I'm reading her facebook post about it, i look at my kitchen floor and there they were, 2 huge pumpkins waiting for me since Halloween; to cut and roast them! I used her idea but changed the recipe a bit, didn't want too many flavors in, but pumpkin and curry and it was delicious!

Serves 6
Ingredients:
6 cups of cubed roasted pumpkin + 2 tablespoons olive oil + salt and pepper
2 tablespoons butter
1 onion, chopped
2 teaspoons curry powder
1 teaspoon crushed red pepper
6 cups vegetable stock ( or chicken stock)
salt and pepper to taste

To roast the pumpkin:
Preheat oven to 350F.
Cut pumpkin in 4 pieces and remove all the seeds. (you can roast those at the same time in a separate baking sheet for a great snack with a little sea salt).
Rub olive oil all over the pumpkin pieces and sprinkle with salt and pepper.
Place pumpkin quarters, skin side up on a baking sheet. Bake for about 45 minutes or until you can pierce thru it easily with a fork. Remove from oven and let it cool down a bit and then peel it. The skin should come off easily. I used 1 quarter of a large pumpkin for the soup, which was 6 cups cubed, and froze the rest for later use. (make sure you mark it salted on freezing bag, so you don't use it for pie).

For the soup:
Melt butter on a heavy bottomed pan. Add onions and cook for about 5 minutes until translucent. Add curry and red pepper, stir it in. Add chicken broth and pumpkin pieces. Bring to a boil and simmer for 30 minutes. Using a immersion blender, puree the vegetables. Season to taste and serve hot.