It is true that pumpkins look beautiful. They also make great lanterns at Halloween and - it is arguable - that had there been no pumpkin about, Cinderella would have had to walk to the ball in her glass slippers and probably would have ended up with blisters. But eating them? The more adventurous among us have probably roasted them or even made soup but, as the cookery writer Diana Henry demonstrated to Anna McNamee in the next in our series of 'foods to warm the soul' - pumpkins are much more versatile than that. She uses them to make a tart - and as she was keen to emphasise her tart has nothing in common with the sweet North American pumpkin pie that Anna is fond of.