Step 2

Meanwhile, heat the remaining oil in a pan. Add the onion, ginger and lemongrass and cook gently for 8–10 minutes until softened.

Step 3

Stir in the curry paste and cook for 1 minute. Add the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer and cook for 5 minutes. Remove and discard the lemongrass.

Step 4

Cool slightly, then blend until smooth with a hand blender or in batches in a large blender. Return to the pan and heat through. Season with salt, pepper, lime juice and a pinch of sugar if needed.

Step 5

Serve drizzled with the reserved coconut milk and scattered with sliced red chilli if using.