Pumpkin season is upon us, and what better way to make use of this seasonal ingredient than by rustling up a warming soup? Fiona Beverley shows us how.
As we approach Halloween, pumpkins start appearing in our shops in hoards – a glut of this delicious food, perfect for bulking up hearty meals as the weather gets colder. Rather than enjoying this cheap food, however, 95% of UK pumpkins are used for carving, and in the UK alone 8 million pumpkins are discarded after Halloween, with only a third of pumpkin purchasers cooking the edible innards. So why should we rescue these pumpkins off the shelves and eat them?