Pumpkin and Butternut Squash Soup

I made this soup for friends after my mum insisted I helped get rid of a massive pumpkin that had appeared in her kitchen over Christmas. I'm usually not a big fan but the pumpkin and butternut squash worked well together and the chilli added a spicy kick. All my friends asked for the recipe so I hope that means I did something right.

Serves: 6-8

1 pumpkin, deseeded and chopped into large chunks
1 butternut squash, deseeded and chopped into large chunks
2 onions, chopped
1 knob ginger, chopped
6 garlic cloves, 3 peeled and left whole, 3 chopped
Chilli flakes, sprinkle
Handful sage leaves, chopped
1 litre veg stock
Olive oil
Sea salt and black pepper

Heat oven to 180C. Toss the pumpkin and butternut squash in a roasting tin with a glug of olive oil, seasoning, the 3 whole garlic cloves and roast for 30 mins until golden and tender. Leave to cool and scoop out the pulp.


Meanwhile, gently fry the onions, ginger and remaining garlic until soft. Add the pulp, roasted garlic sage and a sprinkle of chilli before covering with the veg stock. Simmer for an hour partially covered (add more water if necessary, the vegetables should stay covered).


Gzoozh with a hand blender until smooth. Serve with homemade rolls and a dollop of crème fraiche.

Warming Winter Soup

A quick and easy soup to warm you through on a winter's day.

Serves: 4

3 tbsp olive oil
1 large red onion
2 garlic cloves, chopped
2 celery sticks, chopped
1 red pepper, deseeded and chopped
2 cans (800g) chopped plum tomatoes
1 can (400g) cannellini beans, drained and rinsed
Handful chopped corriander
2 pints vegetable stock
2 tbsp tomato puree
1 tsp sugar
1 tbsp sweet paprika
Salt and pepper

M: 3 rashes streaky bacon, chopped

Optional: 1tbsp plain flour, 1tbsp butter

Heat the oil in a large saucepan. Add the onions, pepper and celery and cook over a low heat for 8 minutes, stirring often. Add the garlic, cook for a few more minutes and mix in the paprika until it evenly covers the mixture.

Increase the heat, stirring in the tomatoes and stock. Add the tomato puree and sugar and bring the mixture to the boil before turning down to a simmer for 10 minutes.

The soup might need thickening and a little trick my mum taught me was to mix a tbsp of butter and flour into a paste, adding a little at a time to the soup and making sure each bit dissolves before adding
the next.


M: Meanwhile, heat a tiny bit of olive oil in a small frying pan and cook the bacon over a medium heat until crispy.

Add the cannellini beans and cook for a further 5 minutes. Season, sprinkle with parsley (and bacon) and serve immediately with crusty bread.