Kabocha Squash Soup

1 kabocha squash
1 Parmesan rind
curry powder
chicken stock
salt
pepper
water

Cut the kabocha into pieces, and remove the seeds. (I used an orange skinned squash and left the skin on, and this worked out well). I tossed the pieces with curry powder, olive oil, and salt and followed the recipe for roasted kabocha squash. When the kabocha have roasted until they are meltingly soft, add cold chicken stock to a large pot (I used about 1.5 cans). Add roasted kabocha (I couldn't resist eating a few pieces, so I didn't use the whole squash in my soup), and Parmesan rind to the soup. Heat until just boiling. Partially cover, and reduce heat to a low simmer. Let simmer for 20 minutes or so. Either let cool for several minutes (to reduce the danger of boiling hot soup exploding accidentally from your blender) and blend until smooth (including the Parmesan rind), or use an immersion blender. If the soup is too thick, then thin with water (or chicken stock if you prefer). If the soup is too thin, then you can let it simmer uncovered, until some of the water evaporates. When the soup is the consistency that you want, salt and pepper to taste. Serve hot; It could be topped with some grated Parmesan cheese; I like my soup with a bit of pesto swirled in the top.