Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

This easy vegan Thai curry is hot and ... add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes.

Throw in coconut milk and protein of choice. This time I used pasta but at other times I use noodles. Both are equally delicious. Also try Thai red curry with tofu, Kung pao tofu, vegan pumpkin ...

Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.