Pumpkin Soup

Place a large saucepan on medium heat with a good slosh of olive oil and a knob of butter to melt. Finely dice the onions and garlic before adding to the pot to gently fry. Once the onion is translucent, add the spices to the pan and cook off gently for a few minutes before deglazing the bottom of the pan with a splash of the stock. When buying your pumpkin for this, look for the ripest one. The ones with a slightly grey look to the skin are often the most moist and my preferred option for cooking. Add chopped pumpkin and potatoes – about 2 cm cubes – and the remainder of the vegetable stock. When the vegetables are soft, remove from the heat and blitz until smooth. Add cream to achieve your desired consistency. We love to serve this soup with some chopped fresh chives from Harry’s Paddock, and a dollop of Jersey Girl crème fraiche. Harry & I always add a few grinds of black pepper. Dave’s not a fan of much pepper so we often add it after cooking to keep everyone happy.

For Fiona’s flatbread – combine 300gm Self-raising flour, 250gm Jersey Girl natural yoghurt (I’ve also used our honey yoghurt and it’s still delicious in this), and a good pinch of salt. Combine to make a dough. Divide into 6 even balls and allow to rest in a warm spot for up to 2 hours. If the weather is cool, I pop these in a preheated 100 degree oven with the heat turned off and the door ajar. I rarely have time to leave them rest for more than 30 minutes and in fact, I find they rise so much better if they’re only resting for that long. Roll each one out to about 5mm thick and pop in a hot dry pan for 2 minutes each side. They’re absolutely scrumptious.