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From Vikki Graves

1 large white onion, chopped, 1 tbsp vegetable oil, 2 red chillies (less or more to taste), chopped, Chopped flesh from 1 medium/large or 2 small pumpkins, Please note you can use other squash, 1 litre vegetable stock, 1 can coconut milk, Salt and black pepper, Crème fraiche or yogurt, to garnish (optional)


1 Heat the oil in a large pan; add the onion and soften. Add the chillies and cook for a few minutes.

2 Add the pumpkin flesh and stir. Pour in the stock and bring the pan to a simmer. Cook until the pumpkin is soft.

3 Remove from the heat; add the coconut milk and blend the soup until smooth. Add salt and pepper to taste.

Serve steaming hot with a swirl of yogurt or crème fraiche.

Also in season in October: pears, plums apples, celeriac and wild mushrooms

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