Cut the pumpkin in half, scoop out the seeds into a sieve and rinse, removing as much flesh from the seeds as possible.
Pat dry with a paper towel and place into a bowl
Add a small drizzle of extra virgin olive oil, a sprinkle of sea salt, mix well and place on a baking tray in a single layer
Roast at 160°C for 15-20 minutes until crunchy - turn halfway through the cooking time.
Cut the pumpkin into rough chunks, place in a roasting tray skin side down, drizzle with olive oil and sprinkle with sea salt
Roast at 180°C for 30 minutes or until the flesh is tender.
While the pumpkin is roasting, crush the garlic and set aside.
Add onion to a large saucepan with a drizzle of olive oil and gently cook for 5 minutes before adding the garlic, turmeric and grated ginger. Stir for another minute.
Add the red lentils to the pan, cover with the stock and simmer gently, covered, for 20 minutes. Stir occasionally.
Scoop the flesh from the roast pumpkin into the pan with the soup ingredients, and add the coconut milk. If your pumpkin skin is thin, it's fine to skip the scooping stage and just add the pumpkin in with the skin.
Simmer for 5 minutes and add a grinding of black pepper. Leave to cool a little and then blend either in a food processor or with a stick blender