I had friends round for a cuppa after work today and they bought wine, so I'm more interested in bed than blogging right now. So...to be brief...
Halve a pumpkin (or butternut squash)
Score the flesh deep and drizzle with olive oil, and add salt pepper, half a red chilli, 2 garlic cloves and a thumb of ginger.
Roast for 40 minutes or until softened.
Cling it for 10 minutes, then scoop out the flesh, add two pints of water with a tsp of dashi stock powder or 2 pints of chicken stock, chop up the roasted chilli and ginger, blend.