To roast sweet dumpling squash

Cup of Yum
1. Cut sweet dumpling squash into two halves. Scoop out the seeds and stringy fibers from the inside of the pumpkin.
2. Arrange squash halves on a parchment paper and roast at 350 Fahrenheit (180 degree Celsius) for about 30 to 40 minutes. The roasting time depends on the size of your squash.

To prepare ingredients (while the squash is roasting)

1. Prep all fresh ingredients. Slice onion and dice tomato. If you use fresh garlic, chop it and grate ginger or use ginger garlic paste to save time.

Once squash is cooked

1. Poke into your squash to check if they are cooked and soft.
2. Take out the squash from the oven and leave to cool. This can take 15 minutes.
3. Scoop out the squash flesh with a spoon and collect it in a bowl.

To cook soup

1. Heat up your oil in a pan and sauté onion soft over a medium heat setting.
2. Stir in tomatoes, mix and cover, cooking over a medium-low heat setting until tomatoes are relatively soft.
3. Toss in the ginger and garlic as well as the seasoning, the curry powder, cayenne pepper, and ground black pepper. Mix it all a bit.
4. Add the cooked squash pulp, pour in broth and season with some salt.
5. Combine it all and cover with a lid to simmer for 5 minutes over a medium heat setting. Stir occasionally to make sure that it doesn't stick at the bottom.
6. Take from the heat and blend with a hand blender to a smooth consistency.

To serve up

1. Ladle the soup into a bowl or soup plate. You can top your soup with pumpkin seeds or pumpkin seed oil, pepper and curry powder or cayenne pepper. It's optional.