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Preheat oven to 200ºc

1. Peel and deseed the pumpkin then chop it into large chunks.
2. Toss the pumpkin in ½ the oil, season and put in the oven for 35 minutes or until nicely browned.
3. Meanwhile, with the other half of the oil, lightly fry the diced onion & ginger in a saucepan until soft but not coloured.
4. Once the pumpkin is ready add this to the onion & ginger mix and add the stock.
5. Bring to the boil & simmer for 15 minutes.
6. Liquidise the soup until completely smooth then return it to the pan. Reheat & adjust the seasoning to suit you requirements.
7. Serve in large bowls with crusty bread.