Stirring the pot

Make Roast Pumpkin Soup (overleaf) to the end of step 2. In step 3, omit ginger and spices; add 1 tablespoon Moroccan spice mix to capsicum, garlic and onion.

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1. Moroccan spiced pumpkin soup

Drizzle with 1 tablespoon of the oil; season with salt and pepper. Toss 400g can drained chickpeas with 1 tablespoon Moroccan spice mix and remaining olive oil on a separate baking-paper-lined tray alongside pumpkin. Continue with recipe to the end of step 5, blending soup with half the roasted chickpeas. Omit sour cream; serve with yoghurt, remaining roasted chickpeas and parsley.

(Makes 2.5 litres/10 cups)

2. Roast pumpkin, tomato & tarragon soup

Make Roast Pumpkin Soup (overleaf) to the end of step 2. In step 3, omit capsicum, ginger and spices; add 500g ripe halved Roma tomatoes, 3 bay leaves and 2 teaspoons dried tarragon. Drizzle with oil; season with salt and pepper. Continue with recipe to the end of step 5, discarding bay leaves and adding only 2 cups (500ml) vegetable stock. Omit parsley and sour cream; serve with yoghurt and extra chopped tomato and tarragon, if you like.