1 tsp
dried chilli
1 tbsp
coriander seeds
large onion
garlic cloves
celery stick
hot vegetable stock
A drizzle of
olive oil
A pinch of
salt and pepper

Preheat the oven to 170°C (340°F)

If you've bought a whole pumpkin (winter squash), halve it and chop it into wedges.

Arrange the pumpkin wedges on a baking tray (2 if need be) and drizzle over a little olive oil.

Grind the chilli and coriander seeds with a pinch of salt until finely ground - easiest when done with a mortar and pestle. Sprinkle this spice mix over the pumpkin with some black pepper.

Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

Meanwhile, roughly chop the onion, garlic, carrot and celery. 

Heat a dash of olive oil over medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

Once the wedges are cooked, add them to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Ladle into bowls and add you favourite toppings.

Note: Pumpkin is one of the best-known sources of beta-carotene. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.