YOU’VE carved out a terrifying pumpkin lantern for Hallowe’en – but what do you do with the pumpkin flesh left over?

Whatever you do, don’t just bin it. Beryl and Ian Sutherland, of Blackburn's Cafe Beees, have come up with an exquisite recipe for spicy pumpkin soup —it’s a real winter warmer.

Spicy pumpkin soup Makes approx 6 portions Preparation time: 10 minutes Cooking time: 60 minutes Ingredients: 1.5kg pumpkin flesh Pumpkin seeds.

1 large onion, chopped.

Cooking oil Half a teaspoon of cumin or curry powder 1.5 litres vegetable or chicken stock Method When carving your pumpkin remember to save the seeds. For a better flavour the pumpkin flesh can be rubbed with a little oil, seasoned with salt and pepper and roasted in a tin for 30 minutes at 180 celsius.

Chop the onions roughly and make the stock. Have the rest of the ingredients to hand Place the oil in a large pan, heat and add the onions, cooking for 10 minutes on a medium heat or until they start to soften and take on a little colour. Add the roasted pumpkin.

Next add the stock to just cover the pumpkin. Add a little extra water if needed. Bring to the boil with a little of the seasoning and the cumin. Turn down to a simmer. Simmer for 30 to 40 minutes until the pumpkin is soft.

Take the pan off the heat, blend with a hand blender or food processor. (If you haven't got a blender mash with a potato masher then pass through a sieve, pressing as much of the vegetables through the sieve).

Return back to the pan check the seasoning and consistency Serve with a little swirl of cream and a drizzle of olive oil.

For that restaurant touch, wash the saved seeds and dry with kitchen paper.

Sprinkle with a very small amount of olive oil and salt then place in a frying pan until toasted. These can be done in advance. Sprinkle three or four on to the soup just before serving. Serve with a warm malted roll.

Top tip: Do not be frightened to season the soup well and add more cumin or curry powder if required.