Preheat oven to 220C.

Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Toss well. Arrange the pumpkin pieces on a baking tray in a single layer. Bake for 15-20 minutes or until tender. Set aside.

Heat ghee and oil in a large saucepan over medium-high heat. Saute onion until soft. Stir in ginger and garlic. Saute for 1 minute. Add ground turmeric, ground coriander, garam masala and chili powder. Fry very gently for a minute or so. Add stock and bring to the boil. Simmer, covered for about 10 minutes.

Stir in roasted pumpkin, coconut cream and ground black pepper. Simmer again, covered, for another 5 minutes. Remove from heat. Cool slightly.

Place in a blender and puree the pumpkin mixture in batches. Place the puree in the saucepan, and reheat gently. If the soup is too thick, add more water to get a good consistency. Remove from heat. Ladle the soup into bowls. Add a dollop of yogurt. Garnish with coriander leaves, if you like. Serve with pappadums and Indian flatbreads.