Roasted Pumpkin Soup

Heat the oven to 200°C / 400°F (180°C fan). Toss the pumpkin, onions and garlic with the oil, spices, salt and pepper on a large tray.

Roast for 40 minutes, turning once, until soft and caramelised at the edges.

Squeeze the garlic from its skins into a large pan with the roasted vegetables. Add the stock and simmer for 5 minutes.

Blend until completely smooth, then stir in the coconut milk. Loosen with more stock if needed and check the seasoning.

Serve with pumpkin seeds and a drizzle of chilli oil.