Remove the insides of the pumpkin, peel and chop into chunks, place on a tray then drizzle with olive oil. Roast for 30 minutes.
Fry off the onion and ginger, then add in the Thai red curry paste. Stir well.
Pop the pumpkin, coconut milk, stock and lemongrass into the pan. Bring to the boil then simmer for 20 minutes.
Add the sugar, lime juice and salt to taste. Then blend until smooth with a stick blender.