Step 1

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Coarsely chop the pumpkin, including the seeds and skin, and spread on the prepared trays. Drizzle with 2 tablespoons of the oil. Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.

Step 2

Heat the remaining oil in a large, heavy-based saucepan over medium heat. Add the onion. Cook,  stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 3

Add cooked pumpkin and juices from the tray to the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in the ginger and turmeric. Remove from heat. Cool slightly. Puree with a stick blender until smooth. Thin with a little water if you prefer. Ladle soup among serving bowls. Serve with a dollop of yoghurt and herbs.