The nights are drawing in, there’s a definite autumnal chill in the air, and Halloween is just round the corner. So what better way to celebrate this time of year than with a hearty bowl of pumpkin soup? The addition of the rosemary and the ginger add a lovely fresh zing to this recipe.

Ingredients

1 tbsp olive oil

1 tbsp butter

1 large brown onion

5 cm piece of fresh ginger

2 cloves of garlic

3 sprigs of rosemary

1kg pumpkin or squash

4 large carrots

1 litre of vegetable stock

2 litres of water

A handful of pumpkin seeds and a drizzle of olive oil to serve

Method

Start the prep by roughly chopping the peeled squashes and pumpkins, the carrots and the onion. Finely chop the ginger and garlic.

Melt the butter and oil in a large pan, and gently fry the ginger, garlic, onion and rosemary. Next, add the carrots, pumpkin and squash. Sauté for 10 minutes, until the pumpkin begins to soften and brown slightly. Pour over the stock and the boiling water and ensure that the ingredients are completely covered.  Add extra boiling water to the pot to cover the vegetables if necessary.  Simmer for around 30 minutes, or until the vegetables are soft. Remove from the heat and use a hand blender to blitz the soup until smooth.

Serve with a handful of pumpkin seeds, a drizzle of olive oil and Stag & Oak napkins.

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Styling and Images by Thornback & Peel. Words by Emma Shipley