The flavour combinations might seem a little unusual in this soup – squash, chilli and vanilla, but they work. Vanilla brings out the delicious sweetness in pumpkin, chilli gives the soup some much needed heat for the cold Bonfire night and a generous salt seasoning balances them out.

You will need:
2 table spoons of maple syrup
50g of pecans
3 small thai chilies (slashed on the side to release their oils) and a vanilla pod
1 butternut squash pealed and cubed
2 finely chopped shallots
300ml of veg stock
Handful of pomegranate seeds
1 tablespoon of chopped parsley

First place the butternut squash into a backing tray with a drizzle of olive oil, season with salt and pepper then cover with foil before baking at 170 degrees for 40 minutes
Add the chopped shallots to a hot oiled pan, season with salt
Season with salt before adding your chilies and halved vanilla pod Fry for a few minuets to release the flavors
Add the squash and then the stock
Simmer for ten minutes before removing the chilies and vanilla pod.
Blend until smooth
Oil a frying pan and add the nuts
When they start to sizzle add the syrup
Pop them on a plate to cool
For service, pour your delicious soup into bowls and decorate with the nuts, pomegranate and parsley.