Preheat the oven to 350°F (180°C) and line a large baking tray with parchment paper.

Cut the pumpkin in half next to the stem and scoop out the seeds. Cut each half into wedges, peel them with a sharp knife or sturdy vegetable peeler, and cut the flesh into bite-sized cubes.

Spread the pumpkin, carrots, red bell pepper and red onion on the baking tray. Drizzle with the olive oil and season with ½ teaspoon salt and ½ teaspoon pepper, tossing to coat.

Slice the top off the garlic bulb to expose the cloves, drizzle or spray it with a little oil, wrap it in foil and place it on the tray with the vegetables.

Roast for about 1 hour, until the vegetables are soft and caramelized at the edges. Let cool for 10 minutes.

Transfer the roasted vegetables to a blender or food processor. Squeeze the garlic cloves out of their skins and add them, along with the coconut milk, turmeric, cumin, onion powder, lemon juice, vegetable stock and the remaining ½ teaspoon salt and ½ teaspoon pepper. Blend until completely smooth, working in batches if needed.

Pour the soup into a saucepan and warm over medium heat for 3 to 5 minutes, stirring often. Thin with more stock if you like, taste and adjust the seasoning, then serve topped with a swirl of coconut cream, chives and chili flakes.