Healthy pumpkin & red chilli soup

1 red chilli, sliced, to serve

1½ kg pumpkin or squash, peeled and roughly chopped
1 lemongrass, bashed a little
400ml can coconut milk
850ml vegetable stock
lime juice and sugar
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger

 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 and lemongrass, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli