This is so simple, and SO good! It has the right balance of flavors. I guess the secret lies in using a really good curry and roasting it. I've roasted the pumpkin in the onion-spice mix a little, too, don't know if that makes a difference. . It's rich but not too rich. I replaced the chicken stock with vegetable stock and drizzled a litttle cold pressed pumpkin seed oil over. Perfect for a quick fall weekend dinner.