Thai pumpkin soup

Instructions

1- step 1 Heat oven to 200C/180C fan/gas 6.

2- Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

3- step 2 Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.

4- Gently cook for 8-10 mins until softened.

5- Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.

6- Bring to a simmer, cook for 5 mins, then fish out the lemongrass.

7- Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.

8- Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

9- Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.