This may sound a little fiddly however I suggest you use a whole squash and then it will last a few days or you can freeze it for later. It’s worth it, such a lovely flavour and texture. You can also use up your leftover pumpkins from Halloween.

I was introduced to it last year and have been making it regularly ever since. The roasted carrots add a lovely sweetness and the nigella seeds have a unique flavour that I love.


  • 1 large squash
  • 7-8 medium carrots
  • Salt and Pepper
  • ½ tsp cumin seed
  • 4-6 tbsp Olive Oil
  • 2 leeks
  • Half head of celery
  • 2 tsp nigella seeds
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • Young Kale or Cavolo Nero if you prefer
  • 2 vegetable stock cubes and water OR 750-800ml chicken stock


  • Preheat the oven to 175°C
  • Start by peeling the squash, then cut it in half through the middle and into circles about 2cm thick,
  • Now cut the circles into pieces of about 2cm in size, remove the seeds.
  • Put the squash into a large roasting tin and add a couple of tbsps olive oil and salt and pepper. Make sure the squash is coated with oil and spread well across the tin.
  • Cook for about 45 minutes until the corners are turning brown.
  • Take note of the time!
  • Now prepare the carrots, top and tail and cut into circles approx 5-8mm thick.
  • Place in another roasting tin coat with olive oil and sprinkle with cumin seeds.
  • Place them in the oven for about 15 minutes after the squash.
  • Next is the base of the soup. Cut the leeks and celery and soften them in olive oil in a large saucepan.
  • After a few minutes add in the nigella seeds, turmeric and cayenne.
  • Keep stirring occasionally and replacing the lid until these are softened down.
  • Now add about 200 ml stock and leave on a low heat with the lid on.
  • When the squash is ready liquidise it with the rest of the stock and add to the saucepan with the leek and celery mixture. It will take at least 2 goes with the liquidiser/blender.
  • Now stir in the carrots which should be soft and sweet by now.
  • The soup is ready so have a taste and season accordingly.

The finishing touch is the Kale:

  • Strip the leaves away from the stalks and discard the stalks.
  • Cut the kale into bitesize pieces and place them in the steamer.
  • Cook until the kale is tender, the timing varies so you will need to test it, usually around 8-10 minutes.
  • Put the soup in a bowl and add the kale on top.

This is a meal in itself, just have a little something on the side to give you some protein, perhaps roasted pumpkin seeds.