Thai pumpkin soup

Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Place the cubed pumpkin or squash in a roasting tin, drizzle with half of the sunflower oil, and sprinkle generously with seasoning. Roast the pumpkin for about 30 minutes until it becomes beautifully golden and tender — this roasting step caramelizes the sugars and intensifies the flavor. Step 2: While the pumpkin roasts, heat the remaining oil in a large pan over medium heat. Add the sliced onion, grated ginger, and bruised lemongrass stalk. Gently cook these aromatics for 8 to 10 minutes until they soften and release their fragrant essence, creating a flavorful base. Next, stir in the Thai red curry paste, allowing it to fry for 1 minute to awaken its spices fully. Add the roasted pumpkin chunks, most of the coconut milk (reserve 3 tablespoons for garnish), and the vegetable stock. Bring the mixture to a gentle simmer and cook for around 5 minutes to meld the flavors. Remove the lemongrass stalk, then allow the soup to cool slightly before blending. Use a hand blender directly in the pan or transfer the mixture in batches to a blender, whizzing until velvety smooth. Return the puree to the pan and warm through. Taste and adjust seasoning with salt, pepper, lime juice for brightness, and a pinch of sugar if needed to balance the flavors. Serve the soup hot, drizzled with the remaining coconut milk for a creamy swirl, and scatter with sliced red chili if you enjoy a spicy kick. Tip: For an extra texture contrast, consider topping with toasted pumpkin seeds or fresh herbs like coriander.