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Halve the squashes, scoop out the seeds, drizzle with a little oil, and place cut side down on a lined tray. Roast at 400°F (200°C) for about 1 hour, until soft and lightly caramelized. Let them cool, then scoop out the flesh and discard the skins.
In a large pot, heat a bit of oil and sauté the onion, garlic, and ginger until fragrant. Stir in the red curry paste and cook for another minute or two to deepen the flavor. Pour in the vegetable stock and coconut milk, scraping up any bits from the bottom.
Add the roasted squash flesh, season with salt and pepper, and simmer gently for about 10–15 minutes. Blend until perfectly smooth and velvety, then adjust seasoning to taste.
Ladle into bowls, swirl with yogurt, scatter pumpkin seeds, cilantro, and a few crisp plantain chips for texture.