Put the chunks of pumpkin on a non-stick or lined baking sheet, add a little drizzle of oil and bake in the oven for 20 minutes or until tender and a fork pierces easily.
Add a drizzle of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. Then add the fresh ginger. Add the Thai red curry paste and stir.
Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer. Once simmering, add in the baked pumpkin, lime juice, and sugar, stir and place a lid on the pan.