Serves 2

• 800g Pumpkin, peeled and diced
• olive oil
• 1 onion, sliced
• 1 tbsp grated ginger
• 2 tbsp Thai red curry paste
• 200ml coconut milk
• 400ml vegetable stock
• Black pepper to season

1. Heat oven to 200C. Put pumpkin in a roasting tin and drizzle with oil and season. Roast for 30 mins.
2. Put some oil in a pan and cook the onion and ginger over a low/medium heat until softened.
3. Stir in curry paste for 1 min and then add roasted pumpkin, all except a little of coconut milk and the stock.
4. Bring to the boil, turn heat to low and simmer for 15 minutes.
5. Cool for a few minutes, then pour into a blender and blend until smooth.
6. Pour into two bowls and drizzle with the remaining coconut milk. Sprinkle with black pepper and serve.

When I told my husband I was making pumpkin soup, he immediately said no thanks, he didn’t fancy it. I persuaded him to try it and he loved it. Warming and delicious!

 This can be made with butternut squash instead of pumpkin.