This silky pumpkin soup is bursting with flavor from hot and sweet peppers, garlic, herbs, and coconut milk. The addition of ...

There are many different ingredient swaps and ways to use the tough outer peel, from dog treats to soup and vegetable stock.

Pour in the stock, season well and bring to the boil ... Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start ...

Fill the pumpkin cubes tightly into jars, and fill the jars to the brim with the pumpkin stock. If there’s any liquid leftover, you can store it in the refrigerator for a day or two or preserve it in ...

Add the onion and garlic, cooking for 5 minutes to soften. Add the lentils, pumpkin, stock, bones and mint leaves, cooking for 40 minutes until the pumpkin is completely soft. Remove the bacon bones.

Add the chilli, fennel, passata and stock and simmer for 30 minutes or ... Check seasoning. Peel the pumpkin, remove seeds and slice thinly. Place in boiling salted water and cook until just ...

Combine the lentils, stock and lime pickle in the bowl of the slow cooker. Cover and cook for 2 hours. Working quickly to avoid losing too much heat, stir through the pumpkin and season generously ...