Prep time:

Cooking time: 40 minutes

Total time:

Serves: 6

1 Small White Onion, finely chopped

2 Cloves of Garlic

125g Butter

1 Medium Pumpkin

700ml Vegetable Stock

50g Parmesan

3 Sprigs of Thyme

Create a three-course autumn feast using fresh local produce with Frankie’s Farmshop’s new chef, Matt Avery’s delicious seasonal recipes...

  1. In a large pan sweat down the onion, garlic and thyme, then add the butter. Add the pumpkin and sweat with a lid on for ten minutes.
  2. Add the vegetable stock, until 1cm below the vegetables. Cook until the pumpkin is soft.
  3. Meanwhile bake the pumpkin peelings, seasoned with salt and pepper until crispy.
  4. Add the parmesan to taste.
  5. Blitz the soup with a stick blender and pass through a sieve.
  6. Serve with the crisps.

  • words:
  • pictures: David Merewether

You may also like

Roast pineapple with lime, toasted almonds & coconut yoghurt

A light and zingy pudding that is perfect to pep up your tastebuds and a beautiful way to end a meal. Roasting the pineapple and then stirring through lime zest and agave nectar gives an extra depth to this tropical...

Ginger chicken with lime & spicy bashed cucumber

This is a delicious, simple chicken dish that can be enjoyed by the whole family. The lime is essential for bringing out the flavour. Serving alongside the fresh cucumber gives extra pep. And by the way, bashing the cucumber isn’t...

Spicy red lentil & roasted pepper soup

A delicious, hearty and healthy soup recipe. The red lentils make the soup so creamy and using ready roasted peppers in a jar makes this a breeze. Do future you a favour and make a batch and freeze in portions,...