Peel and dice squash into small pieces, removing the seeds and placing them to one side to use later.

In a blender add the onion, ginger, lemon grass lime leaves, garlic, turmeric and curry paste and blitz into a paste.

Fry the paste in a little oil before adding the water.

Bring the pan to a boil then add the squash and sugar. Cover with cling film and cook for about 1 hour or until soft.

Add the coconut milk and bring to a slow boil.

Place the leftover butternut seeds in the oven and allow them to dry out and crisp slightly. Dust the seeds in a little ground cumin and paprika.

Gently fry the pancetta until crispy.

Blend the soup until smooth.

Serve hot, garnished with pumpkin seeds and pancetta.