Step 1

Preheat the oven to 400°F/200°F.

Step 2

Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.

Step 3

Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).

Step 4

Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.

Step 5

Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.

Step 6

Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.

Step 7

Turn off the heat then blitz the soup until completely smooth using an immersion blender.

Step 8

Rinse the pumpkin seeds then add them to a small pot of salted boiling water. Boil for 10 minutes then drain and pat dry on kitchen paper. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.

Step 9

Add them to a baking tray and sprinkle over a little paprika and olive oil. Bake in the oven (400F/200C) for 5-10 minutes until golden brown.

Step 10

Serve the soup with a dollop of sour cream and toasted pumpkin seeds.