Butternut Squash and Ginger Soup

• 1 leek, trimmed, washed and roughly chopped
• 1 onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped

Gently cook the leek, onion, carrots, ginger, thyme and chilli in the vegetable oil until soft, then add the butternut squash and vegetable stock and bring to the boil.

Season with salt and pepper then simmer for 20 minutes.

Process the soup in a blender until smooth, then strain through a fine-meshed sieve.

Lightly brown the pumpkin seeds in a little vegetable oil in a