Cuttlefish and pumpkin soup

Serves 4

Cuttlefish and pumpkin soup (Jason Lowe)

Cuttlefish ink is the obvious ingredient to darken up a spooky Halloween supper; you won't need the black lipstick after you've eaten this one.

60g butter
1 large onion, peeled and finely chopped
50g flour
100ml white wine
1.2ltrs fish stock
250g cleaned cuttlefish, cut into 1cm chunks (tentacles as well)
700-800g yellow fleshed pumpkin, peeled, seeded and cut into rough 2cm chunks
5 (40g) sachets of cuttlefish or squid ink
Salt and freshly ground black pepper

Melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes, without colouring, until soft.

Gradually stir or whisk in the white wine and fish stock to avoid lumps forming. Bring to the boil, season and simmer gently for 30 minutes.

Add the cuttlefish, pumpkin and squid ink and simmer for about 10 minutes or until the pumpkin is tender. Re-season if necessary and serve.