Halloween pumpkin soup

Place the oil and onions in a large saucepan and cook over a medium heat for 5 mins. Add in the pumpkin or squash and cook for a further 6 - 8 mins until browned, stirring occasionally. Stir in the curry powder and cook for 30 secs before adding in the garlic and stock.

Bring to the boil and simmer for 10 mins until the pumpkin or squash is tender.

Whizz up the soup with a hand-held blender, food processor or liquidiser until smooth. Pour the soup back into the pan, add the chopped turkey rashers, and simmer for 2 - 3 mins until the turkey is cooked through and season well.

Serve in 4 bowls or in a cooking pot with a spider's web design on top - see our tip above. This soup goes perfectly with crusty bread.