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.