Serves: 4

It's time to slip into your witch's outfit and cook up a cauldron of our spooky spiced pumpkin soup. What else will you be conjuring up to scare the ghosts away? We'd love to hear from you. Happy Halloween!

Ingredients

• 1 tbsp each cumin and coriander seeds
• a knob of butter
• 1 onion, chopped
• a pinch of crushed dried chilli flakes
• 600g peeled and chopped pumpkin (or other squash)
• 200g carrots, peeled and chopped
• 750ml vegetable or chicken stock
• 250ml milk
• yogurt, crispy fried shallots and chopped parsley, to serve

Method

1. Toast the cumin and coriander seeds in a small dry frying pan for about 1 minute until fragrant, then crush them with a pestle and mortar.
2. Melt the butter in a large pan. Add the chopped onion, toasted crushed spices and chilli; soften for 10 minutes.
3. Add the pumpkin, carrots and stock to the pan.
4. Simmer, partially covered, for 20-25 minutes or until the carrots and pumpkin are tender.
5. Remove from the heat, pour the soup into a blender and blend until smooth.
6. Return the soup to the pan, add the milk and reheat.
7. Top with a swirl of yogurt, crispy fried shallots and chopped parsley, to serve.