Curried Roast Pumpkin Soup with Coconut and Thyme

Bake. Light one chimney full of charcoal. Tip out plus set out the coals upon one side of the charcoal grate when all the charcoal is lit plus covered using gray ash. Set cooking grate in put, cover grill and let to heat for 5 minutes. Clean plus oil this grilling grate. Brush exposed flesh of pumpkin using melted butter, next season gently with salt and pepper. Put pumpkin halves over cool side of grill, cover, plus heat at mid-sized heat till paring knife can be inserted in middle of pumpkin using no resistance, around 45-60 minutes. Remove pumpkin from grill and leave to sit till cool enough in order to handle. Scoop out flesh of pumpkin halves in bowl plus discard skin, you should have around 4 cups of pumpkin. Heat olive oil in big dutch oven over a mid-sized flame till shimmering. Add onions and cook till softened, around 5 minutes, mixing now and then. Tip in ginger, curry powder, mustard seeds, cumin, plus cayenne plus heat till fragrant, around 30 seconds. Tip in chicken stock and pumpkin and bring to the boil. Reduce heat to low plus simmer for 15 minutes. Working a batch after another, puree the soup in blender till there are no lumps left. Return soup to Dutch oven over a mid-sized flame and mix in heavy cream. Cook till warmed through. Add salt and pepper till it tastes right till it tastes right. To offer, ladle the soup in bowls, top using the cilantro plus a dollop of sour cream.