Peel squash and pumpkin and dice, wash and roughly cut carrot, onion and sweet potato. Peel garlic leave whole.
Mix Tandoori, hot curry powder, cinnamon, allspice, nutmeg, garlic salt, ½ teaspoon salt, ½ teaspoon pepper in a small bowl, set aside
In a large bowl, toss veggies in 1-2 tablespoons olive oil and 1 teaspoon of spice mixture, roast in a 400 degree oven until golden brown, turn every 5-8 minutes. Remove and set aside.
On the stove top, toast coconut until light brown set aside, chop parsley and set aside for garnish, slice ginger very thinly and julienne, set aside for garnish
In a medium stock pot, add all veggies cover with chicken stock and add the remaining spices, bring to a boil then reduce heat to low, add Kozy Shack Pumpkin Pudding and mix well. Using a hand blender or power stand blender, puree the hot mixture in batches until smooth. Return to stock pot and cook for 35 minutes on medium low heat. Salt and pepper to taste
Garnish soup with coconut, parsley and a few slices of ginger, serve with Naan bread.