Roasted Pumpkin, Sesame & Coconut bisque

Directions

1. To obtain the pumpkin puree, cut wedges of pumpkin removing the seeds & the central 'webbing' , brush with olive oil & bake in a 400 F oven for about 45 minutes to 1 hr. Allow to cool & scoop out the required amount (2 cups) of pumpkin.
2. In a skillet on low heat, toast the coconut till it turns a reddish brown. Set aside.
3. Using the same pan, dry roast all the lentils, rice & the fenugreek till they turn a light brown color, add these to the coconut & repeat the process for the sesame & arbol chiles (cut the chiles into pieces to facilitate browning). Toast the sesame till the seeds begin popping.
4. Combine all the ingredients together and grind to a smooth paste using as little water as possible. Set aside
5. In a crock pot, combine the pumpkin puree, tamarind extract, turmeric, salt and water and cook on medium heat till the flavors combine (~ 15 min)
6. Add the sesame & coconut spice blend to the pumpkin mix and simmer on a low heat for about 15 minutes, adding extra water if the mix is too thick. The predominating aroma will be that of the toasted sesame.
7. Remove from heat, allow to cool. Process in a blender till smooth & strain (the toasted dals & coconut will otherwise add a gritty component to the texture.). Simmer on low heat to maintain the level of warmth you prefer.
8. Heat the ghee on low heat, add the curry leaves and allow to fry till they're crisp (but still retain their green color)
9. Serve warm with a dollop of Creme Fraiche or sour cream and garnished with the crisp curry leaves.