Ingredients:

• 2 pumpkins;
• 3 tbsp unsalted butter;
• 14-ounce coconut milk;
• 1 tsp red Thai curry paste;
• water;
• 2 tsp fine grain sea salt

Method:  Preheat the oven to 375 degrees and place the oven racks in the middle. Cut pumpkin into halves and slather each piece with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast until it is tender throughout. Scoop the pumpkin into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree. Now add water a cup at a time pureeing, simmer for a few minutes.