Heat the oil in a large saucepan and cook the shallots, garlic, chilli and ginger until soft.
Add the curry powder and cook for a further minute. Add the diced pumpkin flesh, coconut milk and stock.
Bring to the boil and simmer for 30 minutes or until the pumpkin is soft.
Ladle into the blender and blend until smooth.
Recipe by Going for Gold BristolDownload recipe