This is a delicious warming autumn soup. It is an ideal way to use up the halloween pumpkin flesh from the pumpkin lanterns. Pumpkin itself has a mild buttery flavour, and when combined with the other ingredients (especially the whiskey) it forms a delicious thick soup. I like to serve this with plently of crusty bread and pieces of crispy bacon. The quantities shown in this recipe serve 2 as a main meal.

Ingredients

• 1 Leek, sliced
• 1 Onion, chopped
• 300g Pumpkin flesh, diced
• 500ml Chicken or vegetable stock
• Salt and freshly ground black pepper
• 2 tbsp Whiskey (optional)
• 100g Bacon, diced (optional)

Method

1. Lightly fry the leek and onion over a medium heat for about 5 minutes, stirring frequently.
2. Add the pumpkin and a splash of the stock, cover and sweat (cook over a low heat) for about 10 minutes, stirring occasionally and adding a little more stock if necessary.
3. Add the remaining stock and season to taste
4. Simmer for 15 minutes.
5. Allow the soup to cool slightly before liquidising in a blender.
6. Meanwhile dry-fry the bacon until it is cooked and crispy (if using bacon).
7. Return the soup to the pan and warm through.
8. Add the whiskey just before serving.
9. Pour into serving bowls and scatter the bacon chips over the top.