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
2Peel 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
3Add 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
4Meanwhile, make the toppings. Preheat the oven to 170ºC fan/190ºC conventional/gas 5 and heat a Prestige baking tray in the oven. 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
5While 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
6To 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
7When 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.