Pumpkin and Squash soups are fairly easy to make. For this one, I halved a small pumpkin, removed its innards, and roasted it at 400 degrees F for an hour. The roasted pumpkin was added to sauteed onion and garlic seasoned with garlic powder, cumin, coriander, and mild curry powder. Add vegetable stock and cook for 20 minutes, puree with hand blender and top with lime juice, roasted pumpkin seeds, and cilantro.