Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.

Use a large, sharp knife to slice the kabocha squash in half. Scoop out the seeds. Lightly brush each squash half with oil and sprinkle with salt and pepper.

Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is very tender.

Once cool enough to handle, scoop the flesh out of the skin and place it in a blender with ½ cup water (or vegetable broth) and puree until very smooth.

While the kabocha squash is roasting, prepare the rest of the ingredients. Dice the onions and carrots, mince the garlic, grate or finely mince the ginger, and thinly slice the chile peppers.

Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, then add the onions and carrots with a pinch of salt and pepper. Cook for 7-8 minutes until tender and lightly browned.

Add the garlic, ginger, chile peppers, red curry paste, and turmeric. Cook for 2 minutes, stirring frequently.

Pour the pureed kabocha squash sauce into the pan, then add the lite coconut milk, tamari, miso paste (if using), maple syrup, and black pepper. Stir until smooth and creamy.

Add the canned chickpeas and stir to combine. Bring to a simmer and cook for 15-20 minutes until thick and creamy.

Remove from heat. Stir in lime juice and cilantro. Taste, adding more lime juice or salt/pepper as needed. Serve with white rice or grains of choice.