Heat the oven to 425F. Toss half the kumara chunks with the olive oil and a pinch of salt, spread on a sheet pan in a single layer, and roast 25 to 30 minutes until the edges are browned.

Melt the butter in a heavy pot over medium heat. Add the onion with a pinch of salt and cook 8 to 10 minutes until soft and translucent with no browning.

Add the garlic and ginger and cook 1 minute. Add the curry powder and stir constantly for 30 to 45 seconds until it smells toasted.

Add the remaining raw kumara and the stock. Bring to a boil, then reduce to a bare simmer and cook 18 to 22 minutes, until a chunk falls apart with no resistance.

Stir in the roasted kumara and let it sit in the hot stock 2 minutes.

Take the pot off the heat. Blend with an immersion blender just until smooth, about 45 to 60 seconds. Do not over blend or the starch turns gluey.

With the pot off the burner, stir in the heavy cream. Season with the salt and pepper, then taste and adjust. A squeeze of lemon at the end brightens it.

Ladle into bowls and top with crispy fried shallots, toasted pumpkin seeds, a swirl of cream, and chopped cilantro.