Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and ...

Use up those remaining pumpkins to make a delicious bowl of soup, some cheese and rosemary scones or a spicy spinach and lentil dahl Rachel Allen's pumpkin soup and pumpkin, cheese and rosemary ...