Pumpkin soup with toasted seeds

This makes a big batch but it’s not worth making less.

Easy/Prepare ahead/Freeze • Serves 4 plus leftovers • Ready in 1 hr 15 mins

2kg unpeeled weight pumpkin or butternut squash

3 red onions, cut into chunks 4 large tomatoes, quartered 3tbsp olive oil

2tbsp maple syrup sea salt

1 litre vegetable or chicken stock natural yogurt, to serve for the toasted seeds

200g pumpkin seeds

1tbsp sea salt

1tbsp soft brown sugar

1 large sprig rosemary, finely chopped

2tbsp olive oil

1 Peel and cut the pumpkin into chunks. Heat the oven to 200C, gas 6. Divide the pumpkin, onions and tomatoes between 2 large roasting tins. Toss in the oil, maple syrup and a good sprinkling of sea salt. Roast for 45 mins or until the squash is slightly charred at the edges.

2 Meanwhile, prepare the seeds. This will make more than you need but they make a delicious snack and will keep in a sealed container for up to 1 week. Just mix all the ingredients together then spread out on a baking tray. Roast in the oven for 20 mins then leave to cool. 3 Transfer the vegetables to a large saucepan. Add the stock, bring to the boil and stir well. When it has cooled a little, blend to a purée. This makes a thick and hearty soup but just add more stock if you prefer a thinner version. Taste for seasoning. Ladle into bowls then top with a spoonful of yogurt, and some toasted seeds. Per serving: 502 calories, 22g fat (3g saturated), 58g carbohydrate w&h

A delicious warmer for cold days, filling enough for lunch – and it freezes perfectly too