Step 1

Preheat the oven to 190°C.

Step 2

Place pumpkin on a baking tray, drizzle with oil and season. Cover with foil and bake for 25 minutes or until soft. Add tomatoes to pumpkin and roast, uncovered, for a further 6-8 minutes or until tomatoes start to soften.

Step 3

Meanwhile, place paste, stock, coconut milk and lime leaves in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Add pumpkin, lime juice and fish sauce and heat through.

Step 4

Divide noodles among 4 deep bowls, ladle over soup and pumpkin, then top with tomatoes and coriander.