Preheat your oven to 375°F •Coat your pumpkin, onion, carrots, garlic, rosemary & chili in oil. Season with salt and place everything face side down on a parchment lined baking sheet.
Roast in the oven for roughly 1 hour or until tender. Check periodically.
In a large Dutch oven, infuse butter with sage and ginger on low heat
Raise heat to medium and add roasted vegetables. sauté with curry powder, paprika, cinnamon & nutmeg. Season with salt & white pepper. Continue sautéing until color begins to develop in your pot. Deglaze with stock & add coconut milk
Bring to a boil then reduce heat to low and let simmer for 15-30 minutes.
Blend and reduce until desired consistency. I enjoyed mine at a buttermilk viscosity.
Plate and garnish with coconut milk, chive herb oil, shoestring potato crisps and fried sage.
