pumpkin or squash soup

the soup

the flesh of two butternut squashes or one big pumpkin cut into bits

(leave the seeds and middle goo out but save the seeds)

three middle size carrots cut into bits

three middle size leeks cut into bits

one giant onion cut into bits

four big cloves of garlic

one and a half teaspoons of cumin

one teaspoon of ground ginger

one and a half teaspoons of salt (or more or less depending on how much you like salt)

lots of pepper

a little pot of cream (or soya cream if you're vegan)

fry the leeks, onion and garlic in olive oil until they're soft

then add the squash/pumpkin and carrots

add enough water to cover them

then boil until they're really soft

strain off the water and blenderize it all until its smooth

return to a lower heat then add the cream (use more or less depending on how thick you want it to be)

add the cumin, ginger, salt and pepper and mix it all up

taste it and add more salt if needs be

let it bubble for a bit.

the seeds

give them a bit of a rinse to get the goo off and then dry them 

put them on a baking sheet with a drizzle of olive oil, salt, pepper and some garlic powder if you fancy it

roast at about 150C until they start to go brown

to serve

put the soup in a bowl

swirl some cream into it and top with black pepper and the roasted seeds.