I love to make soup out of the pumpkin flesh. My favourite pumpkin soup was inspired by a boat trip through the Doubtful Sounds, New Zealand.

When climbed back onto the boat after swimming in the sound, we were given squash soup to warm us up. It was stunning and so warming. It had a beautiful Thai twist.

I tried to replicate this when I returned back to the UK.

By adding creamed coconut, Thai red curry paste, garlic, corriander, chilli etc to pumpkin soup, it creates a delicious and warming soup. A great soup for those cold winter days.

Here are a couple of recipes from a friend of mine.

Goose Mergeuz and Spicy Spanish Bean Casserole.

And Southern Fried Pheasant Breasts, with tyme, parmesan and home made bread crumbs.

His Mergeuz Recipe:

Lamb casings. For the meat (ought to be lamb) 1/2 and 1/2 pork shoulder and goose minced, add water, breadcrumbs, thyme, ground fennel seeds, smoked sweet and smoked spicy paprika and harissa paste (also added some carluccio's chilli pesto). Add red wine, madeira and fresh parsley and coriander and mince again then stuff into the sheep casings. salt & Pepper.