Anna Pocock's Homemade Pumpkin Soup

1 medium pumpkin, diced
2 tbsps olive or vegetable oil
2-3 shallots or 1 onion, chopped
1 clove garlic, minced
1 chipotle chilli, finely chopped (Tesco’s have a good range of dried chilli peppers)
1.5 L good chicken or vegetable stock
100 ml double cream
fresh coriander leaves, to serve

1. Fry the shallots or onion with a splash of oil in a large saucepan until they begin to soften.

2. Add garlic and chilli and stir well. Do not allow garlic to burn.

3. As garlic starts to colour, add the diced pumpkin and allow pumpkin to brown a little.

4. Add the stock – enough to just cover everything.

5. Cook soup on a gentle simmer (do not boil!) until pumpkin has softened – about 30 minutes.

6. Cool a little, then blend in a food processor. If necessary add more stock until a smooth consistency has been reached.

7. Stir double cream through.

8. Serve in warmed bowls with coriander leaves to garnish.

To find out how Anna could demonstrate a delicious seasonal recipe like this for you and your friends, using top quality Pampered Chef cookware, visit her website: www.pamperedchef.biz/annapocock