1

Preheat the oven to 200°C, fan 180°C, gas mark 3. Choose a pumpkin with a flat base so that it will sit up straight on a baking tray. Cut off the top of the pumpkin to use as a lid. Scrape out the seeds, removing as little pulp as possible. Brush the pumpkin with 2 teaspoons of oil and season. Put the lid on the pumpkin and wrap in tin foil. Cook in the oven on the middle rack for about 55-60 minutes until soft. Allow to cool slightly.

2

Heat the remaining oil in a pan and fry the onions and garlic for about 2 minutes. Add the celery, leek and carrots and cook for about 3 minutes. Add the stock, season and bring to a rolling boil. Remove the pulp from the pumpkin and add to the soup. Reduce the heat, cover the pan and simmer gently for 15-20 minutes.

3

Remove the soup from the heat and blend, using a stick blender, until smooth. Sprinkle the pumpkin seeds on a small baking tray and roast for 2-3 minutes until golden brown.

4

Pour the soup into the pumpkin bowl, garnish with the toasted seeds and swirl in the yogurt to serve.