< Kitchen
< Winter Warmers

Chicken Stock
Hedgehog Cake
Speculaas Biscuits
Austrian Apple Cake
Plum Squares
Apple and Sausage Loaf
Orange and Walnut Loaf
Pumpkin Pie
Beef and Guinness Casserole
Roasted Pumpkin Soup
Soda Bread
Pumpkin and Orange Muffins
Quince Vodka
Mash O’ Nine Sorts
Pork Sausages with Beans
Posh Polenta Pancakes
Basic Muffins
Dainty Toasties
Awesome American Pancakes
Orange and Rhubarb Crumble

Roasted Pumpkin Soup

This is a great way to use up the huge pile of leftover pumpkin scrapings you get when the children make pumpkin lanterns at Hallowe’en.

1 to 1½kg pumpkin flesh
1 tbsp oil
25g butter
1 large onion, chopped
850ml stock, vegetable or chicken
42ml milk
½ tsp ground nutmeg
Salt and pepper
150g Gruyere (100g diced, 50g grated)
Crème fraîche or yogurt to serve

Heat the oven to 240 degrees C/Gas Mark 9 or your hottest setting.
If using a whole pumpkin, cut into eighths, place skin down in a roasting tin and sprinkle with some oil. Roast in the hot oven for about 25 to 30 mins or until tender.
If using scrapings from the pumpkin, weigh out and adjust the recipe to their weight. Place the scrapings in a roasting tin. Sprinkle with oil and roast for about 20 mins. Keep an eye on them as cooking time will depend on how thick the scrapings are.
Meanwhile, melt the butter in a large saucepan and add the onion. Soften for about 5 mins. Add the stock, milk and nutmeg, and leave on a low heat to come to simmering point.
Remove the pumpkin from the oven and scoop out the flesh if necessary, discarding the skin. Add the pumpkin to the stock pan and simmer gently for 15 to 20 mins. Season to taste.
Purèe the soup and add more seasoning if needed. Stir in the 100g diced Gruyère. Ladle into bowls with a spoon of crème fraîche or yogurt and sprinkle with the remaining grated cheese. This is delicious served with Soda Bread.