Step 1

Heat oil and butter in a large saucepan over medium heat. Add ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin and stir to coat. Add curry powder and stir to coat the pumpkin. Add stock, coconut milk and coriander root. Bring to the boil and simmer for 10-15 minutes or until pumpkin is tender. Cool slightly, then, in 2 batches, whiz in a blender until smooth. Season to taste.

Step 2

To serve, swirl extra coconut milk through soup. Top with coriander leaves and sprinkle with freshly ground black pepper.