Carving a pumpkin and composting the flesh seems such a waste so here is a delicious and quick way to use it up. The recipe is for a hearty spicy soup but if you like you can leave the spices out.

Spicy Pumpkin Soup -Serves four

Ingredients:

1kg pumpkin flesh, cut into small pieces
1 chopped onion
3 chopped leeks
1 litre chicken stock
100ml double cream
2 garlic cloves
1 tbs grated fresh ginger
Fresh coriander leaves chopped
Roasted pumpkin seeds
Seasoning - chilli, salt and black pepper to taste
Butter

Method:
Add onion, garlic, ginger, coriander, leek and pumpkin to a large pan and fry in butter for a few minutes to soften then add the chicken stock. Add some chopped coriander leaves and season with salt, black pepper and chilli powder. Simmer for about 30 minutes then add the cream. Taste and adjust the seasoning if necessary then puree. 

Serve hot, garnished with roasted pumpkin seeds, coriander leaves and a swirl of cream and accompanied with crusty bread.