1Halve the large pumpkin and scoop out the seeds and fibres they are attached with. Wash the seeds then lay out to dry on kitchen paper
2 Peel and chop the pumpkin flesh. Heat your Prestige Stockpot and add the oil. Fry the pumpkin, onion, carrot and celery over medium heat for 8-10 minutes until the onions are softened
3 Add the garlic, ground coriander, cumin and chilli and fry for another minute then stir in the lentils. Pour over the stock and pop on the lid. Bring to a gentle simmer and cook for 20-25 minutes or until the pumpkin and lentils are tender
4 Meanwhile, make the toppings. Preheat the oven to 190ºC/170ºC fan/gas 5 and heat a Prestige baking tray in the oven.
5 Mix the flour, paprika and salt together in a large flat bowl or on a tray. Toss the pumpkin seeds in the mixture until well coated. Add a light drizzle of oil to the hot baking tray then tip on the coated seeds and carefully toss. Roast for about 10 minutes until golden, then tip out onto a large plate to cool and crisp up before using. Alternatively you could toast the seeds in a large frying pan on the hob. Make sure you stir frequently and don’t have the heat too high
6 While the oven is on, you can also make some little pumpkin soup bowls! Slice off the tops and place onto a baking tray. Hollow out the seeds and rub the insides with a little olive oil, then season with a pinch of salt and pepper and add to the tray. Roast for 15-20 minutes
7 To make the herby pesto, finely chop the mixed herbs and place into a small bowl, stir in the olive oil and parmesan and season with a little black pepper then set aside
8 When the soup is ready, either mash with a potato masher, or blend with a stick blender, or carefully transfer to a heat-proof jug blender and whizz until smooth. Pour into the baby pumpkin bowls (or ordinary bowls) then top with a dollop of pesto, a drizzle of sour cream and a sprinkle of toasted pumpkin seeds and prop the lids on the side of the bowls.