Method

Serves 6-8

Preheat the oven to 180˚C.

Toss the pumpkin with the olive oil, season and place on a baking tray. Roast until tender, turning occasionally.

Heat the oil in a large saucepan. Add the onion, carrot and garlic with a good pinch of salt and cook until the vegetables are tender. Add the ginger and curry paste and cook for 2 minutes, adding a splash of water if the pan is too dry. Add the remaining ingredients, including the roasted pumpkin, and simmer for 20 minutes.

To serve, stir the coriander into the soup and ladle into bowls. Top with a drizzle of coconut cream, toasted coconut and coriander.