Chop up some pumpkin into chunks, place in a pot of water and bring to a boil. Reduce down to a medium heat, add a bay leaf and a few juniper berries and cook till tender. Drain the pumpkin, reserving the cooking liquid for later. Fry an onion in a little olive oil, add the pumpkin pieces and stir around. In a bowl, mix together a selection of the following spices: ground nutmeg and mace, ground coriander and turmeric, ground garlic powder and a little smoked paprika. Add a little water to moisten and stir till it becomes a paste. Add to the pumpkin and stir till well coated in the spice mixture. Add some coconut milk, a vegetable stock cube, and some of the reserved cooking liquid (you can adjust the quantities of these three ingredients as you go along) and cook for a few more minutes. Whizz everything together in a blender, return to the pot to heat through. Season with sea salt and pepper.

Serve with a drizzle of roasted pumpkin seed oil and a glass of Austrian Pinot Noir, such as the lovely Cuvee Reserve Esterhazy.

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