Halve the squash length ways and scoop out seeds. Lay flesh side down on a baking tray with a sweet potato prepared in the same way. Bake at 180•c until soft and caramelised. Leave to cool.
Boil the carrots, stock and potato until soft.
Add the spices and scooped out squash and sweet potato to the pot.
Blend the soup. Sprinkle with pumpkin seeds and serve warm with crusty bread.
