- 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.