Method

1. Preheat your oven to 200 degrees. Toss pumpkin or squash in a roasting tin with 1 tablespoon of oil and roast for 30 minutes until golden and tender.
2. Put remaining oil in a saucepan with the onion and ginger, cook on a medium heat for a few minutes until softened.
3. Stir in the curry paste for 1 min, followed by the roasted pumpkin and all but 3 tablespoons of the coconut milk.
4. Bring to a simmer and cook for 5 min, then blitz with a stick blender until smooth. Return to the pan to heat through, season with salt and pepper, and optional lime juice.
5. Serve drizzled with the remaining coconut milk and toasted pumpkin seeds if you have them.