Pumpkins abound this time of year so i went to the farmers market in Nicosia oldtown and bought a big one! This pumpkin didn't look like a regular Halloween pumpkin, more like a giant orange courgette. I cut it into four pieces and stored these in the fridge until needed.

Since its also soup time of year the first thing i did with my pumpkin is make a soup. I really enjoy a spicy soup and pumpkin is an ideal base because it is sweet and creamy and combines well with cumin, coriander and chile. This recipe also combines the added creaminess of coconut.

Ingredients (serves 4)

Preparation

The pumpkin should be cut into segments with the skin still on and coated with olive oil and baked in the oven for 30 minutes until it is soft.

In a medium pot melt the butter and add oil. Add the onions and soften for a few minutes. Add garlic and fry for a little longer.

In the meantime ground the coriander seeds and cumin in a pestle and mortar. Add cardamom seeds. Ground and remove the husks. Add the spices to the onions.

Add the curry powder, chile, sugar and pasata and stir into a paste. Add 2 cups water and mix well.

Once the pumpkin is baked remove the skins and add to the pot.

Bring to the boil and add the coconut and simmer for 15 minutes.

Finally, blend the soup into a cream using a hand-held blender or food processor.

Serve hot with fresh coriander garnish