My Favourite Pumpkin Soup & Double Cheese Scones

Pumpkin Soup and scones are staple recipes for cold winter days, and of course, I have my favourite recipe for each. I recently made them for my family, and wanted to share the recipe. Making pumpkin soup gives me the excuse to use my divine Staub pumpkin-themed pot.

Pumpkin Soup

• I x large squash peeled and cubed into 2cm chunks

• 2 x medium brown onions, diced

• 4 x garlic cloves, diced

• 1 x brown pear peeled and chopped roughly

• 1 x carrot diced

• 1/2 x teaspoon salt

• 1/2 x teaspoon black pepper

• 1/4 x teaspoon dried chilli

• 1/4 x teaspoon grated nutmeg

• 2 x tablespoons virgin olive oil

• 2 x cups fresh chicken stock

• 1/4 x cup cream (I use double cream Lewis Road)

• 2 x tablespoons fresh parsley

Turn your oven onto 180c. Put all ingredients, except the chicken stock, into a cast iron pot with a lid and cook for around 45 minutes until the vegetables are soft. Remove the pot from the oven and place on the stove. Add the chicken stock, and wait for your soup blend to cool a little. Now it’s time to blend the ingredients together. You can use any type of blender for this, but I use an emulsion blender directly into the pot. Blend until the soup is creamy and free from lumps. Add cream and parsley, and serve!

Double Cheese Scones

• 2 x cups of wheat free flour

• 3 1/2 x teaspoons baking powder

• 1/2 x teaspoon salt'

• 50g x cold butter

• 2 x rounded cups of Tasty cheese

• 1 1/2 x cups milk

Set your oven to 200 degrees celsius, and prepare a cold baking tray. Combine the flour, baking powder and salt in a mixing bowl. Grate in the butter, and then rub through with your fingers until it resembles coarse crumbs. Mix in the cheese. Make a well in the centre of the mixture, and poor in the milk. Quickly mix with a knife, just until ingredients are combined - don’t over mix!

Drop large spoonfuls of dough onto a cold baking tray, and bake for 15 minutes, or until they are golden and crisp. Makes 8 to 10 scones.

Enjoy xx