Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss the pumpkin to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C.
Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the coconut oil/butter on a medium heat.
Add the onion and coriander stalks and cook of for 3 - 4 minutes.
Add the herbs and spices and cook for further minute.
Add the stock and bring to the boil, reduce to a simmer and cook for 8-10 minutes.
Add the pumpkin to a blender, pour in the liquid and blend for 20 seconds or until fully processed.
Remove from the blender and return to the stove top on a low heat.
Add the coconut cream and stir to combine.
Season. Add coriander leaves (optional).
Recipe by Scott Gooding