Serves 10:

This velvety autumn soup is a real comfort food.

500g pumpkin – peeled, seeded (see below) and diced
1 shallot – peeled and sliced
200g unsalted butter – diced
5g table salt
10g parmesan – grated
600ml chicken or vegetable stock
Crème fraiche – to serve

    1. Over a medium heat in a large heavy bottomed pan soften the shallot and the diced pumpkin with the butter
    2. Once softened add the salt and stock, bring to a simmer
    3. Place a lid on the pan and gently simmer for 10 to 15 minutes or until the pumpkin is cooked through
    4. Remove from the heat and allow to cool slightly
    5. Add the grated parmesan and mix well
    6. Blend the soup until smooth in a liquidiser
    7. Check for seasoning and add a little more salt if you like,
    8. Serve with crème fraiche and a twist of black pepper

Try roasting your pumpkins seeds, they make a great crunchy addition to soups, salads, casseroles and curries. Alternatively put them raw on your bird table.