Autumn brings amazing colours to the table, including the vibrant orange of pumpkins. They work well in risottos, soups, salads, smoothies, pumpkin pies and even ice-cream. This is a simple recipe for a warming soup.

You will need:
(Serves 2)
One butternut squash
1 can of coconut milk
1 small onion, chopped
1 garlic clove, sliced
Handful of goji berries
1 teaspoon of harissa (or to taste)

To cook the squash, just cut in half lengthways, place on a baking tray, cover with baking foil and roast on 200C for 40 minutes or until cooked
Discard the seeds, scoop out the flesh and leave to one side
Fry the onion in a large saucepan in a little oil with a pinch of salt until translucent
Add the garlic and fry for another minute
Add the remaining ingredients, including the squash and simmer for a few minutes to heat everything through
Blend, season to taste and serve (we decorated ours with coconut chips, black sesame seeds and coriander infused rapeseed oil)