Pumpkins aren't just for Halloween, you know.
Don't waste a wonderful autumn vegetable after the ghosts and witches have left tonight.
Pumpkins and squashes have a long shelf life and are super value now as shops are selling them off. Here's my favourite soup recipe to use up the leftovers:
Chop up pumpkin flesh into two-inch pieces and roast in the oven along with chopped onion, red pepper, garlic cloves, carrot and two chillies at 180 degrees for 20-25 minutes.
Add water and blitz the lot. Season well.
Total yum on a cold night with some brown soda bread.