Winter brings many treats, and pumpkins are definitely one of the best. If you want to enhance the flavours of this soup even further, simply roast the pumpkin chunks in an oven (at 180°C/350°F/Gas 4) for 20 minutes until slightly brown on the outside. This will bring out the deep, sweet flavours even more. I served this in a pumpkin. I cut the top off one and scooped out the seeds and pulp. Then I roasted it in the oven at 180°C/350°F/Gas 4 for 40 minutes. This is longer than people normally suggest but I wanted the pumpkin to cook, so you could scoop it out to eat afterwards – and I was inspired by the way Kelly at The Spunky Coconut cooked her pumpkin whole in the oven. So I tried it and it was great! When I made this, I also made a more toddler-friendly version of this for Zoe, simply by using less shrimp paste and fish sauce and omitting the chillies. She loves pumpkin, coconut milk and limes so this works well for her.