Everybody loves carving jack-o-lanterns at Halloween, but what else can you do with pumpkins? This recipe takes the simple flavour of pumpkin and pairs it with higher welfare RSPCA Assured bacon for a delicious autumnal treat.

Ingredients

• 1kg cooking pumpkin, unpeeled
• 4 small pumpkins, to serve (if you’re not eating the flesh, small carving pumpkins will be fine)
• 1 onion, chopped into quarters
• 3 cloves garlic, unpeeled
• 3 sprigs rosemary
• 125g RSPCA Assured pancetta or smoked bacon pieces
• 400ml chicken or vegetable stock
• 250ml RSPCA Assured milk
• Cream or feta cheese to serve
• Oil for drizzling
• Salt and pepper

Cooking Method

Step 1: Cut the tops off the small pumpkins and set aside. Remove the seeds and fibres from the middle of each and discard. Using a sharp knife and a spoon, carefully hollow them out. These will be used as bowls, and can be raw or baked. To cook them, bake with their lids on at 200°C/ fan 180°C/ gas mark 6 for 20 to 25 minutes and drizzled with a little olive oil.

Step 2: Meanwhile, scoop out the flesh and roughly chop the cooking pumpkin into 3cm slices. Save some pumpkin seeds and toast these on a baking tray to use later.

Step 3: Heat the oven to 200°C/ fan 180°C/ gas mark 6. Put the pumpkin pieces on a baking tray with the onion, garlic and rosemary, and drizzle with oil.

Step 4: Bake for 20 minutes, then add the bacon or pancetta (keep this separate from the pumpkin on the tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edge.

Step 5: Set the bacon and rosemary aside. Remove the pumpkin and garlic skin and then add it, along with the onion to a large pan or food processor.

Step 6: Pour in the stock and RSPCA Assured milk and blend until smooth.

Step 7: To serve, fill the hollowed-out pumpkins with soup.

Step 7:Swirl over a little cream or crumble on some feta and scatter with the bacon or pancetta, toasted pumpkin seeds and rosemary.