In a dutch oven or deep large pot, add your coconut oil on low heat. Add your onions, garlic and ginger. Bring the heat up now to medium-high heat and sweat for 1 to 2 minutes. Add in your curry powder and chili flakes. Season with kosher salt and freshly ground black pepper.

Add in your butternut squash, carrots, curry powder and chili flakes, mix well until combined. Add your pumpkin puree, mix well until all your seasonings are tossed with your vegetables. Let everything combine together for a few minutes.

Next add your stock, do a light toss and season with kosher salt and freshly ground black pepper.

Let the soup simmer until all the vegetables are fork tender. Transfer to a blender to combine or use an  immersion blender direct in your pot. Once fully blending, add in your coconut milk or almond milk. Adjust with kosher salt to taste.