Makes around 1.4kg
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper. Cut 1 x 2kg pumpkin in half. Scoop out the seeds and most of the stringy bits. Lightly season the pumpkin with salt, then place cut side-down on the tray. Bake for 50-60 minutes until the pumpkin can easily be pierced with a knife.
Allow to cool enough to handle, then scoop out the flesh into a food processor and whizz until smooth.
Spiced pumpkin bread
Makes 1 x 450g loaf
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and flour one 450g loaf tin. In a large bowl, mix 200g pumpkin purée, 2 eggs, 120ml oil, 80ml water and 275g caster sugar until well blended. In a separate bowl, whisk together 275g plain flour, 1 tsp bicarbonate of soda, ½ tsp salt, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and ¼ tsp ground allspice. Add the dry ingredients to the wet and stir until just combined. Transfer into the prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then finish cooling on a wire rack.
Roasted pumpkin soup with ginger and coconut
Place 1 x 1kg peeled and chopped pumpkin on a large baking tray, drizzle with olive oil, season well and toss to coat. Roast at 180˚C/160˚C fan/gas mark 4 for 45 minutes or until very soft and browned.
Heat 2 tsp olive oil in a large pan over a medium heat and cook 1 tbsp grated ginger and 2 crushed garlic cloves for two minutes. Add 1 tsp ground cumin, 1 tsp ground turmeric and 1 tsp cinnamon. Stir in 500ml vegetable stock and 400ml coconut milk. Bring to a boil, then reduce to a simmer. Add the pumpkin and whizz until smooth. Season to taste and heat through to serve.