Pumpkin soup

Roasting gives the soup a deeper, sweeter flavour: cut the pumpkin into wedges, remove the seeds and roast at 200°C until tender, about 30–40 minutes. Then scoop out the flesh and blend it with hot stock.

Choose a small, firm culinary pumpkin with dense flesh; large carving pumpkins can be watery and bland. Butternut squash also works well and is usually easy to peel and cut.

Cool it promptly, then keep it covered in the fridge for up to three days. Freeze it in portions for up to three months; if it contains cream, freeze it before adding the cream for a smoother result when reheated.

Cumin, ground coriander and a little chilli bring savoury warmth, while nutmeg or ginger suit a sweeter version. Fry the spices briefly with onion before adding the pumpkin and stock to bring out their flavour.

Crusty bread or cheese toasties make it a more filling meal, while toasted pumpkin seeds add crunch. A spoonful of yoghurt or crème fraîche also works well against the soup’s sweetness.

They are close in energy: pumpkin soup has 36 kcal per 100 g, compared with 35 kcal for butternut squash soup. Butternut squash soup has slightly more carbohydrate and fibre, while pumpkin soup has more fat.