Annabelle White shares her recipe for pumpkin soup...
To make pumpkin soup, peel and deseed a pumpkin. Cut into smallish chucks and set aside.
Into a large pot or preferably stock pot place a generous knob of butter with a splash of rice bran oil or olive oil.
Gently cook a large onion in butter/oil till softened with 1 tsp finely chopped fresh ginger (opt), 2-3 rashers of bacon (rind removed and chopped),1 Tbsp chopped fresh thyme or coriander (opt) and 2-3 cloves minced garlic.
Add the pumpkin and move around the pot getting all those aromatic flavours in contact with the pumpkin. You can add a generous tablespoon of good curry paste if you desire at this stage.
Pour in chicken stock to cover the pumpkin. You can use chicken stock and water if desired. Simmer till pumpkin is soft, blitz with a hand held blender. Add more chopped coriander and chopped parsley if desired and season.
If the soup seems a little less than vibrant - just add 1 teaspoon fresh lemon juice to make it shine. If you want a creamy soup, add a couple of spoonfuls of lite crème fraiche and serve.
* To serve crumble blue cheese into bowl and top with soup.