WHAT’S IN SEASON
In September we start to see the last of the fantastic British summer berries, with good availability still on raspberries and blackberries. Plums are lovely in September, eaten fresh or lightly poached or baked in pies.
September also brings the first crop of the autumnal favourites like Butternut Squash and Pumpkins. These fabulous vegetables are brilliant in warming soups with a touch of spice to lift them. The great British potato crop is also in full swing and we’ll be featuring potatoes from Paul Bridgen’s farm in Measham.
INGREDIENTS
- Pumpkin, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 1 mild red chilli, deseeded and finely chopped
- 850ml hot vegetable stock
- Fresh fennel seeds, toasted
- 4 tbsp crème fraîche, plus more to serve
METHOD
SEASONAL RECIPE – SPICED PUMPKIN SOUP
- Heat oven to 200C/180C fan/gas 6. Cut the pumpkin into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the pumpkin cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the pumpkin into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of toasted fennel seeds.
