Vegetarian Thai Red Curry Noodle Soup with Roasted Pumpkin

Ingredients

• ¼ Kent pumpkin, seeded and cut into wedges
• 2 tbsp vegetable oil
• 1 litre vegetable stock
• 1 lemongrass, bruised
• 2 makrut lime leaves
• 100g thin rice noodles
• 200gm fried tofu puffs
• Thai basil leaves, to serve
• 2 whole dried chillies
• 1 shallot, chopped
• 3cm piece ginger, peeled and roughly chopped
• 3cm piece fresh turmeric, peeled and roughly chopped
• 2 cloves garlic
• 1 tsp ground coriander
• 1 tsp palm sugar
• 1 tsp sea salt flakes