Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli.

Preheat the oven to 180°C and line a baking tray with baking paper. Cut the pumpkin in half and discard the seeds. Place on the tray, cut side down, and roast until soft, about 40 minutes.

Preheat oven to 350 degrees. Split pumpkin in half, remove seeds, and place halves on a baking sheet. Roast until tender, about 2 hours. When cool, scoop out flesh and purée in a food processor.

A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream. Cut the pumpkin in half, remove the seeds and slash it in. 3. Drizzle some olive oil, salt and pepper and rub well on ...

Preheat the oven to 180°C. Cut the pumpkin in half, place onto a baking tray in the oven for 30 minutes or until tender. Add the onion to a large stock pot with the curry paste and some oil.