This simple soup is gluten-free ... Working quickly to avoid losing too much heat, stir through the pumpkin and season generously with salt. Cover and cook for a further 2 hours, until both ...

Peel and quarter the pumpkin. Scoop out the seeds and cut into chunks. Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent. Stir in the curry paste before ...

Keep it chunky or puree it smooth – it’s up to you. Feast your eyes on this colourful Mexican snack. And don’t skimp on the crunchy corn chips! Take the pumpkin soup you know and love to ...