1 - step 1 Heat oven to 200C/180C fan/gas 6.

2 - Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

3 - step 2 Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.

4 - Gently cook for 8-10 mins until softened.

5 - Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.