Chop pumpkin and squash in half and scrape seeds out. Roast in oven for 30-40 min on foil lined cookie sheet.

Meanwhile in a large pot sauté onion, potato and garlic.  Season generously with salt, pepper and garlic salt.

Add 2 quarts vegetable broth and simmer until potatoes are soft. Add curry powder.

Remove squash from oven when tender. Let cool or handle with an oven mitt to remove squash from shell.

Blend squash, potatoes and broth together, slowly.  I use a blender but a food processor works too.  If the consistency is too thick, add more broth.

Serve with coconut milk or half and half.