Roasted pumpkin, coriander, chilli and ginger soup

This soup is warm and spicy, great for this cold Sydney winter, you can eat it with sourdough as I have done or some brown rice and steamed broccoli. Organic japanese pumpkin is far more superior than standard pumpkin it is richer and sweeter in texture. If you would like protein, throw in some cooked cannelloni beans which thickens the soup

1kg organic japanese pumpkin, skinned and cut into chunks
ghee
1 brown onion
small know ginger grated
1/4 bunch coriander
1 small red chilli, chopped seeds removed
2 cloves garlic, diced
1 litre free range chicken stock
1 can organic coconut milk

On a baking tray put the pumpkin and rub some extra virgin olive oil and sea salt and pepper into the flesh, bake for 25 minutes on 170 degrees. In a fry pan add a little ghee and gently saute the onion, ginger and garlic.
In a large pot heat the stock and add the pumpkin, coconut milk and aromatics. Take a stick blender and puree if the soup is too thick just add little water until you get the desired consistency.