Split pumpkin or squash in half, remove seeds

On a baking sheet place squash facing down and bake at 375F (180C) until soft (about 35 minutes), you can speed the process using a microwave (about 7 minutes).

On a large sauce pan drizzle olive oil over medium low heat, add onions and stir fry until wilted.

Add Squash puree.

Add chicken or vegetable stock, simmer for 5 minutes.

Cream mixture using a handheld blender or transfer it to a standard blender.

Back in the pan add curry powder and season with salt. If you like spicy feel free to add more curry powder, the more the better.

Cover pan and simmer on low heat for 5 minutes.

Serve it with a spoon of sour cream in the center of soup, drizzle olive oil and garnish with chopped parsley.