Thai Curry Squash Soup

We made this at the end of March with one of our heirloom pumpkins, an Australian Blue called "Triamble". This particular pumpkin had been in our greenhouse as part of our pumpkin gallery since October, and we just left it there at the end of the season. Not exactly ideal storage conditions: warm on sunny days, freezing on cold nights. After five months, you'd think it would be in rough shape -most pumpkins would be moldy or have become a puddle on the floor! Not Triamble. It was almost in perfect condition.

4 cups baked pumpkin or squash
1" chunk of ginger, peeled and minced
1 onion, diced
1 tsp curry powder
900ml box of chicken stock
1 can coconut milk (14 oz/ 425 ml)
1 sprig cilantro

Fry onion until soft in a large saucepan.
Add garlic, ginger, curry powder, stir for 30 sec.
Add squash and stock, simmer 15 mins.
Puree, add coconut milk, return to simmer.
Serve garnished with cilantro.