SERVES:4

1. Pre-heat fan oven to 180°C.

2. Cut the pumpkin in half and scoop out all the seeds and fibres. 

3. Cut each half into four wedges and remove the skin, either using a vegetable peeler or a sharp knife.

4. Cut the flesh into cubes.

5. Place pumpkin cubes on a shallow baking tray, drizzle with oil, add fresh herbs, salt, and pepper, and gently toss.

6. Roast for 40 minutes or until soft, before it becomes browned and crispy.

7. Add the pumpkin to a deep pan, along with the chicken stock, cream, chilli, and spices. 

8. Mash together or for a smoother consistency blend the mixture. 

9. Heat on the hob, allowing to simmer for 10 minutes and season with salt and pepper.

10. For a spicier soup add more chilli and spice mix.

This dish is best served warm, and any leftovers will last up to three days in the fridge or weeks in the freezer. 

Have fun garnishing with your favourites. We love a swirl of sour cream, a sprinkling of chilli flakes and a few pumpkin seeds for a little added crunch!

Our recipes work best with small, sweet pumpkins and squashes. We find larger pumpkins are better and look great as Halloween lanterns but tend not to be as full of flavour. 

Dorset Country Pumpkins’ "Mrs Miller's Creamy Spiced Pumpkin Soup" recipe was created and photographed by Alice Miller.