When we went on holiday 3 weeks ago, I left a courgette plant in flower … when we came home at the weekend the courgette turned out to be a pumpkin, and it had romped away across the garden. There are 7 good sized fruits on it, so today for tea we’re having Curried Pumpkin Soup:

To one onion, chopped and softened in oil, add 2 cloves of crushed garlic and cook gently for 1-2 mins. Stir in 1 teaspoon coriander powder and 1/2 teaspoon cumin and add the flesh of a small pumpkin (peeled, seeded and diced). Stir to coat the pumpkin in the spices, put a lid on the pan and leave on a low heat until the pumpkin is soft … about 15 minutes. Then add 750ml stock (or water and a stock cube), simmer for a further 10 mins, remove from the heat, liquidise and stir in 150ml double cream. Top with chopped chives and serve with crusty wholemeal bread.