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Pumpkin soup, roasted chestnuts and caramelised apples - seasonal autumn recipes
Using fresh, seasonal and local produce can be both satisfying and delicious. The recipes I have chosen here provide a complete meal, that can be produced entirely from home-grown and local produce, are very tasty and are also a wonderful testament to the autumn harvest.
Ingredients: 1 onion, 1 lb fresh pumpkin, 1 pint vegetable stock, 2 fluid oz double cream, nutmeg, seasoning
Method: Chop the onion, and sauté in a large pan until tender, chop pumpkin and add with the vegetable stock, bring to the boil then simmer until the pumpkin is soft. Allow to cool then add 2 teaspoons nutmeg, salt & pepper to taste and blend until smooth. When ready to serve reheat the soup, then remove from the heat and add cream. Sprinkle with a little more ground nutmeg and serve with fresh crusty bread.
(Squashes can be substituted for pumpkin if preferred, and are also available at this time - or see my recipe for Squash and tomato soup with mascarpone for an alternative).
Delicious chestnuts are a tasty treat that will add some protein to this meal. Prick the chestnuts with a fork (so they don't explode!) and roast on an open fire if possible, or in the oven, for about 15 to 20 minutes. They can be served as a starter, alongside the soup or after the meal - when ever you like.
Melt 2 oz butter and 2 oz brown sugar in a large non-stick pan, stirring until the sugar has dissolved. Peel and slice 2 large cooking apples and cook in the butter and sugar until they are cooked through. Add a little cinnamon, and serve as they are or with custard or cream.
All of the fresh ingredients used in these recipes are available in the autumn, and the flavours, smells and colours of these dishes make a great combination to give you a wonderful warm autumn glow.
More seasonal recipes available from this author:
Preserving tomatoes (including recipes for tomato soup and pasta sauces)