oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting
tin with half the oil and seasoning, then roast for 30 mins until golden
put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8-10 mins until softened. Stir in the curry paste for 1
min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk
and the stock. Bring to a simmer, cook for 5 mins, then fish out the
lemongrass. Cool for a few mins, then whizz until smooth with a hand
blender, or in a large blender in batches. Return to the pan to heat
through, seasoning with salt, pepper, lime juice and sugar, if it needs
it. Serve drizzled with the remaining coconut milk and scattered with
chilli, if you like.