Method

• Remove the seeds from the pumpkin, rub oil into the flesh and season with salt and pepper.
• Put the pumpkin flesh down onto a lined baking tray and place into a preheated oven at 180ºC for 50 minutes or until the flesh is tender.
• Once the pumpkin has cooled down scoope out the flesh out and discard the skin.
• Heat 2 tablespoons of olive oil in a large saucepan and add the onion. Cook on a high heat until the onion is brown.
• Add the garlic and ginger and cook for a further 2 minutes before adding the curry powder, coriander and cumin, and cook for a further 2 minutes.
• Add the stock, coconut milk and pumpkin, season with salt and freshly ground pepper and cook for 10 minutes.
• Blend with a stick blender or in the liquidiser until smooth and return to the heat.
• Serve topped with coriander and toasted almonds and fresh bread.