Pumpkin Carrot Soup

My mom made carrot soup, and we had a lot of pumpkins and a few turnips from the South Central Farm CSA - so I decided to take her carrot recipe and make it with pumpkin, carrot and turnips! Yes, it took me half an hour to chop this huge pumpkin with a hard skin, and the skin never boiled soft! So here's how I would do it next time:

1. Cut the pumpkin in half, and put face down on a pan in the oven. Bake until the flesh is soft and can be scraped out with a spoon.
2. In a pot, sautee onions, garlic and a hot green chile pepper in some olive or safflower oil with turmeric and curry powder, salt and pepper. 
3. I then threw in the chunks of pumpkin, chopped carrots and turnips, turned them so they go coated with the spices and then just barely covered them with water so they would boil to cook - but here I would just throw in the other roots to boil and add the baked pumpkin later on.
4. When it was boiling I added some sage leaves. When everything was soft and cooked, I stuck the hand blender right into the pot and voila, yummy curried pumpkin carrot turnip soup!!