Ingredients

• 1 medium sized pumpkin, chopped and de-seeded
• 1 knob of ginger
• 1 clove of garlic
• 1 birds eye chilli
• ½ lemon
• 800 ml water

Here’s how you make it

1. Roast the pumpkin seeds for sprinkling later by spreading them out on a baking sheet lined with baking paper, season with salt, olive oil (or whatever oil you prefer) and toast seeds in the oven under a grill at 100C.
2. Heat the water. When the water is close to the boil add the chopped pumpkin with skin.
3. Chop the ginger, garlic and chili, add to the saucepan and season as desired.
4. Once the water with the ingredients comes to a boil, simmer with the lid on top for 10 mins until the pumpkin is soft.
5. Purée the mixture and add the lemon juice and if it’s too thick add more water until creamy, then serve.