Thai pumpkin soup

While the pumpkin roasts, heat the remaining oil in a pan. Add the onion, ginger, and lemongrass, then cook gently for 8 to 10 minutes until the onion has softened and turned translucent.

Stir in the Thai red curry paste and cook for another 1 minute, letting the spices bloom. Then, add the roasted pumpkin, all but 3 tablespoons of the coconut milk, and the vegetable stock. Bring the mixture to a simmer and let it cook for 5 minutes.

Carefully remove the lemongrass stalks from the pan. Let the soup cool for a few minutes before blending it until smooth with a hand blender, or by transferring it in batches to a large blender. Return the blended soup to the pan to heat through, adjusting the seasoning with salt, pepper, lime juice, and sugar to taste.

Serve the soup hot, drizzled with the reserved coconut milk and scattered with fresh red chilli, if you like a little extra heat.