1. Half the squash and remove the seeds, score in a criss-cross shape, drizzle with olive oil and sprinkle with salt. Remove the top of the garlic and drizzle with olive oil and salt. Roast for 25–30 minutes at 200°C (400°F) or until tender.
2. Heat some olive oil in a large saucepan, add the red onion, ginger and red chilli with a pinch of salt. When softened, add the ground coriander, cumin seeds and ground cinnamon and cook out for 2 minutes.
3. Add the vegetable stock and reduce by about one-third, then stir in the canned coconut milk.
4. Scoop the cooked squash flesh and roasted garlic into a blender, pour in the hot broth mixture, and blend until smooth. When blending, leave a small gap for steam to escape (or vent the lid) to avoid pressure build-up.
5. Serve the soup topped with toasted pumpkin seeds, chopped chives, a drizzle of chilli oil, crispy onions and a spoonful of crème fraîche.
