Carefully poke a few holes in the flesh using a sharp knife.
Roast for 20 minutes on a covered baking sheet
Remove from oven and let cool until its safe to handle. Slice down the middle (this should be much easier now that it's cooked), scoop out seeds and return to oven for 20 minutes, flesh side up.
Remove from oven, let cool. Remove skin with a peeler and cut pumpkin/squash into chunks. Set aside.
Make the Soup
Add the squash/pumpkin, onion, peppers, garlic, ginger and sweet potato to the crockpot with the pumpkin. Stir in coconut milk and vegetable broth. Add in curry paste and all seasonings.
Slow Cooker Method: Cook in the slow cooker on HIGH for 4 hours.Pressure Cooker Method: In your Instant Pot, hit Broth/Soup, ensuring the pressure cook setting is HIGH. Adjust the time to 20 minutes. Set the valve to "Sealing"Once done cooking, carefully release the valve, "Venting" until the pin drops and it's safe to open the Instant Pot. Alternatively, you can wait until the pin drops naturally.
Puree using an immersion blender until smooth. If you don't have an immersion blender, you can use a regular large blender.
Serve with roasted pumpkin seeds, a drizzle of good olive oil, pomegranate seeds and some fresh cracked pepper.