to change tomorrows delivery
Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger, garlic, cut up chilli and lemongrass. Gently cook for 8-10 mins until softened.
Add the roasted pumpkin, the coconut milk (bar 3 tablesoons) and the stock. Bring to a simmer, cook for 5 mins, and then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender. Return to the pan to heat through, seasoning with salt and pepper, if it needs it. Serve with the rest of the coconut milk swirled over, a squeeze of fresh lime, scattered with the coriander and the toasted pumkpin seeds.