This is a lovely Autumnal recipe I discovered a few years back and It goes down well with any and everyone. Even my teenage son ate this - Sue!  It's also nice with little bits of crispy bacon sprinkled on the top before serving. 

Gluten free, High fibre, Low Calorie

750g peeled pumpkin (or butternut squash)

250g chestnuts - Merchant Gourmet make a pureed form in a tin, or use the vacuum packed whole ones)

• 3 pint vegetable stock

• ½ tsp ground allspice

Sea salt 

Freshly-gound pepper

75g crème fraîche 

• Chop the chestnuts. Slice the top off the pumpkin and scoop out all the seeds, then carefully remove most of the flesh with a spoon, leaving a thickness of about 4cm. 

• Chop the flesh and place in a pan with the chestnuts, stock, spice and seasoning. Bring to the boil then simmer for 20 minutes or until vegetables are tender.

• Process until smooth; for a fine texture, push through a sieve. Check the seasoning.

• Preheat the oven to 170C, 325F, Gas 3, 45 minutes before you want to serve the soup. If you'd like to serve the soup in the pumpkin shell, place the pumpkin shell and lid next to each other on a baking sheet and cook in the centre of the oven for 30 minutes.

• Reheat soup until nearly boiling then whisk in the butter until completely incorporated. Pour into shell or bowl and serve. Prep-Ahead tips: The soup can be made ahead and frozen without the butter, but you won't be able to serve it in the shell.

TANYA TIP: If you want to prepare your own chestnuts, place in a pan of boiling water. Turn off the heat and stand for 5 minutes. Remove from the water and allow to cool. Peel with a sharp knife, making sure you peel away both the inner and outer shell.