Preheat oven to 180C, 350F, Gas Mark 4

Add the pumpkin, leek, carrots, celery and cook for 10 minutes until golden brown, stirring occasionally.

Add the spice mix and then cook for a couple of minutes, stirring continuously so the spices don't burn. Add the bay leaves and cover with chicken stock.

Bring to simmer and cook gently for 20 minutes until the vegetables are tender.

Meanwhile, make the garnish: melt the butter in a pain and stir in the pumpkin seeds. Arrange them on a non-stick baking sheet and bake in a pre-heated oven for 12 minutes. Slice the red pepper and red onion and fry or roast until well cooked and crispy.

Remove the bay leaves and blitz the soup in a blender with the mint until smooth. Season to taste with salt, pepper and lemon juice.

Garnish the soup with a sprinkle of toasted pumpkin seeds, onion, red pepper and a small tsp of Crème fraîche or yogurt and serve.

If you prefer to use squash for this recipe, feel free! While pumpkins have a slightly sweeter, denser texture and squash often brings a subtle, nutty flavour, both work beautifully for this cosy autumnal soup.