Roasted pumpkin and Satay pumpkin soup

I never measure owt, but I had a large squash which I was trying to figure out what to do with it, and hit on two recipes in one.

1- pumpkin or squash (I used a onion squash tonight, I have used orange hubbard and it was just as nice. If you use a pumpkin with a green skin or something other than orange, you may want to peel it first)
2- red onions
several sprigs sage
bacon cut into inch strips (skip if diet requires it)

Cut your onions, pumpkin and sage into largish chunks, drizzle with olive oil, salt and pepper, and roast for an hour in the oven until the edges of the pumpkin caramelise. I eat it skin on, no problem. As a side or, as I have it with bacon, it counts for me as a meal.

Now the issue is I used a HUGE squash and I had loads leftover: what to do? Meal two:

Leftover roasted pumpkin and onions (I picked the bacon out, it's not needed)
1 clove garlic
1 t tumeric
1 can coconut milk
1 cup chicken stock
2T fresh cilantro
1T chunky peanut butter
1 red pepper (optional - I like it HOT)

I sauteed the garlic in a little butter, added tumeric, then topped up the lot with coconut milk, the chicken stock, let it simmer, added pumpkin and onions (lovely roasty flavour!), threw in the cilantro, peanut butter, let it all simmer gently for about 10 minutes, then pureed the lot. If it's a bit thick, add a little more coconut milk. It freezes well and is brilliant served up with homemade bread.