Need more be said? Well, maybe this. I used ‘freeze-cooked’ pumpkin which has been softened by the freezing process instead of by baking or boiling. I discovered a few years back that if you take out the centre bits and the seeds, and peel pumpkin slices, they freeze nicely and come out soft, and ready to use in pies and soups.
This one starts with fried onions, then I add the pumpkin pieces and chicken stock, a big spoon of lemon juice and a pinch of sugar. The spices are nutmeg plus a little cinnamon and cloves, and black pepper, of course. After it’s simmered 20 minutes, I blend it, strain it, and add half a cup of milk and a dollop of crÃ¨me fraiche. I bring back to the boil and simmer again for about 10 minutes. As I said, just pumpkin soup. But how gorgeously warming on a damp, dreich day.