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Half the squash and remove the seeds, score in a Criss cross shape between drizzling with olive oil and salt. Remove the top of the garlic and do the same. Roast this for 25-30 mins at 200c or until tender.
Heat some olive oil in a large saucepan adding the onions, ginger and chilli with a pinch of salt when softened add the spices cook out for 2 mins
Add the veg stock and reduce by ⅓ then add the coconut milk
Add the cooked squash flesh and garlic to a blender pouring in the broth mix. When blending make sure the steam can escape so it doesn't create pressure and go pop.
Serve the soup topped with toasted pumpkin seeds, chopped chives, chilli oil, crispy onions and crème fraiche.