Pumpkin shortage?

Fall is officially upon us and the pumpkins are sitting  out at the grocery stores.  This year they're saying there may be a shortage of the lovely squash.  So I thought I better get around to using some fresh ones that are out there, and probably stock up on some canned pumkin for later in the winter. I've post this recipe before but I like to revisit it now and then. 

PUMPKIN SOUP
1 sugar pumpkin med size cut in half seeds removed, and roast with meat side down on foil lined baking sheet. I cook at 400 degrees for about and hour ortil  the meat is very tender.
1 can of light coconut milk
1 Tbsp approximately of mild red curry paste
1 16 oz can of chicken broth ( you can use more if soup is too thick)
additional, 1/4 tsp ginger, 1/4 - 1/2 tsp coriander-ground, cayenne to taste, if you don't like ginger or coriander, not a big deal if you don't add extra.
about a quarter of finely chopped onion.
(seasoning is so up to individual, I try to not use much salt, as it is usually in the chix broth.)

Put all the ingredients into soup pan, and heat, I use and immersion blender to smooth out the pumpkin, be careful to not splash your self, or use the blender before heating the liquid. You could also put half the mixture into a regular blender and repeat with 2nd part.

Once it is all heated through serve with some yummy whole wheat french bread, and a side salad.