Instructions: Cut the tops off the squash and scoop out all the seeds and fibres.

Cut a sliver of flesh off the base of each so theyll stand upright and set in four individual deep dishes (to support the squash) on a baking tray.

Rub the flesh with nutmeg salt and pepper and smear with half the butter then bake in a 190C/375F/Gas Mark 3 oven for about 50 minutes or until tender.

If the tops start to look dry cover each with a cap of foil.

Meanwhile fry the bacon lardons in the remaining butter until just crisp then add the onion garlic and rosemary and continue to fry until the onion has softened.

Next add the stock and the lentils and leave to bubble away gently for about 40 minutes or until the lentils are cooked.

Divide the lentil soup between the baked pumpkins and bury a poached egg in each.

Scoop out the flesh of the squash as you eat the soup.

The soupy bit consists of delicate puy lentils made meaty by the smoked bacon with the bonus of a buried softcentred egg in each serving.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.