Roast pumpkin soup with Thai flavours

Preheat oven to 170°C. Put pumpkin and onion on a large oven tray. Drizzle over oil, then rub to coat. Season. Roast for 1 hour or until pumpkin is cooked through and onion is tender. Cool. Scoop flesh from pumpkin and discard skins. Remove skins from onion and discard.

Put coconut oil in a large saucepan over a medium heat. Add roasted onion, chilli and garlic, then cook, stirring occasionally, for 3-4 minutes or until aromatic. Add pumpkin, tom yum paste, fish sauce, coconut water, sugar and 500ml water. Bring to a simmer. Cook for 20 minutes or until pumpkin is soft. Remove from heat.

Add lime juice and puree using stick blender or put in the bowl of a food processor and blend until smooth. Season to taste with a little extra fish sauce or salt. Serve topped with pieces of coconut flesh, coriander leaves, a drizzle of coconut cream, sprinkled with fried shallots, and with roti on the side.