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Roasted Red Kuri Pumpkin & Coconut Soup

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4 to 4 1/2 pounds red Kuri squash * ( See Note )

2 tablespoons vegetable oil or butter

4 cloves garlic

4 small shallots

1 tablespoon fresh grated ginger, from a 3-inch long piece

2 tablespoons tomato paste

1 teaspoon curry powder

1 dried red chili, about 2 inches long

One 13.5 ounce can coconut milk

4 cups chicken or vegetable broth

1 1/2 teaspoons salt

Juice of 1 lime, about 2 tablespoons

For topping:

1/2 cup unsweetened coconut

1/4 cup vegetable oil

2 small shallots, peeled and thinly sliced

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