Roasted Pumpkin Coconut Curry Soup

Preheat oven to 400ºF.

Remove the seeds of the pumpkin and cut the pumpkin in pieces (about 1 1/2 inch). Toss pumpkin with 2 tablespoons of olive oil, the salt and pepper. Spread evenly on a baking tray. Roast for 25 minutes.

Put a soup pan over medium heat and add remaining 2 tablespoons of olive oil. Chop onion and fry for about 2 minutes. Peel and slice the ginger and press the garlic. Add to the pan, stir and fry for 1 more minutes.

Add curry powder and chili flakes and fry for 1 minute. Add pumpkin, stock cube and water. Stir, turn down the heat to low and let it simmer for 15 minutes.

Take of the heat and puree with a blender into a smooth soup. Add coconut milk, put back on low heat and let it simmer for 5 more minutes. Add more spice to taste.

Serve with a dollop of coconut milk and some fresh coriander (cilantro).