The perfect wintery ingredient, pumpkin screams warm and fuzzy in your tummy! Great as both sweet and savoury, they can be boiled, roasted, mashed, fried or used in scones and pies. A good source of vitamins A and C, pumpkins are a great for keeping eyes and gums healthy. Available all year around, now is the time to stock up as it’s getting cold out and what could be better than a cup of fresh pumpkin soup on a chilly afternoon?

Selecting & storing

Look for pumpkins that feel heavy for their size with firm, thick skin and no marks. Store in a cool, dark place for two to three weeks. If you’ve cut them, stash in the fridge for two to three days.

Tasty treats

* Chop into large sections, scoop out the seeds and peel the skin. Lay on a baking tray and drizzle with honey, then pop in the oven until cooked for a sweet and savoury snack.
* Make a quick pumpkin soup:
Heat a little butter in a saucepan, add 2 rashers of diced bacon and one medium chopped onion and cook until onion is soft. Add 750g peeled, chopped pumpkin with the seeds removed, one litre of water and a chicken stock cube, bring to the boil and simmer covered for half an hour or until the pumpkin is soft. Remove from heat and let cool then process in batches in a blender. Put all back into the saucepan and add ½ cup cream. Serve warm with crusty bread.