For something seasonal, pumkpin soup. Tried a slightly different recipe and this time it worked, although it was kind of a little from one recipe and a little from another. Also, the seeds have been saved, rinsed and dried for roasting. No carving or waste this year, just for food.

500g pumpkin cut into chunks

400ml vegetable stock (although says you can use chicken too)

Olive Oil / salt and pepper / sage leaf

1 white onion diced / 1 clove of garlic chopped

1 small potato, peeled and cut into chunks

75 ml of double cream

Tsp of butter (homemade in this instance)

Heat the oil and cook the onions and garlic for about 5 mins or until start to turn golder.

Add the pumpkin and potato, cook for about 8-10 mins until starts to soften.

Add salt and pepper and butter then add the stock and sage leaf, bring to the boil and simmer for about 10 mins or so until soft.

Add the cream and bring to the boil, then puree.

And now you should have lovely, smooth pumpkin soup.

(c) K Wicks