Heat oven to 390F and toss the pumpkin or squash in a roasting tin with half the oil and seasoning. Roast for 30 mins until golden and tender.

Meanwhile, 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, 3 tbsp of coconut milk and the stock. Bring to a simmer, cook for 5 mins, afterwards remove the lemongrass. Cool for a couple of minutes, mix until smooth with a hand blender. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and a few drops of Slocal pumpkin oil. Enjoy!