Thai pumpkin soup

1. Heat the oven to 200C/180C fan/gas 6. Toss the pumpkin in a roasting tin with half the oil and some seasoning, then roast for 30 minutes, until golden and tender.
2. While that roasts, put the rest of the oil in a pan with the onion, ginger and lemongrass and cook gently for 8 to 10 minutes, until softened. Stir in the curry paste for 1 minute, then add the roasted pumpkin, all but 3 tbsp of the coconut milk, and the stock. Bring to a simmer, cook for 5 minutes, then fish out the lemongrass. Leave to cool for a few minutes, then blitz until smooth with a hand blender, or in a blender in batches. Return it to the pan to heat through, seasoning with salt, pepper, lime juice and sugar to taste. Serve drizzled with the reserved coconut milk and scattered with chilli, if you like.

Tips from the ZestyPlate Kitchen

• Roast the pumpkin until it takes on some colour, which deepens the flavour before blending.
• Cook the onion, ginger and lemongrass slowly so they sweeten without catching.
• Lift out the lemongrass before you blend, since it never breaks down smoothly.
• Once blended, taste and balance with lime juice and a little sugar.