Heat oven to 200C/180C fan/gas 6.
Add pumpkin to a roasting tin with half the oil.
Roast for 30 mins until golden.
Add oil to a pan with the onion and ginger.
Cook until softened.
Stir in the curry paste for 1 min.
Add roasted pumpkin.
Add coconut milk and the stock.
Bring to a simmer, cook for 5 mins.
Cool for a few mins, then whizz it smooth in a blender.
Heat through again in a pot.
Serve in a bowl garnished with chill
(Chopped Coriander also tastes delicious!)