Heat oven to 200°C (fan 180°C). On a large tray, toss pumpkin, sweet potato, onion, apple and garlic with olive oil (or water), coriander, chilli flakes (if using), a big pinch of salt and pepper. Roast 25–30 minutes, turning once, until the edges are lightly caramelised and the veg are tender.

Tip the roasted veg into a large saucepan. Add ginger and the hot stock. Bring to a gentle simmer for 5 minutes. Stir in coconut milk and miso, then remove from the heat.

Using a stick blender, blend until silky smooth (or blend in batches in a jug blender, venting the lid). Add a splash more hot water if you prefer it thinner.

Stir in lime juice, taste and adjust seasoning with salt and pepper. Ladle into bowls, add toppings and serve.