Can you post it? I'll eat anything pumpkin!
Here it is, but i don't know measurements of anything, I just do it randomly.
Peel one smallish pumpkin and 3-4 carrots and cut into chunks, toss with a generous amount of olive oil, curry powder and salt and pepper and a small dash of chili powder and roast in the oven for about 40 minutes turning once. Remove from the oven and puree either with a regular or hand blender.
In a soup pot, saute a large, chopped onion, a couple cloves of chopped garlic, about 3 tablespoons of minced ginger and a peeled and chopped apple (I use a tart baking type) in olive oil. Pour in about 2 cups of chicken broth (you could also use vegetable broth) and pureed pumpkin/carrots and add salt, pepper and a bit more curry to taste. Bring to a low boil and then reduce heat to low and cook uncovered for about 30 minutes. Puree again and add about 1/2 cup plain yogurt. Serve with some hearty bread and butter.
It is yummy!!
Let me know if you have any questions and if you make it, how it turns out.