- 1 pumpkin or rounded squash
- A generous lump of butter
- 1 onion, finely chopped
- 1 bottle of cider
- A few mugs of warm stock
- Seeds scraped from ½ a vanilla pod
- A pinch of chilli powder
- A pinch of ground cinnamon
1. Chop the top off the pumpkin. Remove the seeds. Carve/scoop out the flesh using a strong spoon and knife. Finely chop. Set aside. Preheat oven to 200°C/400°F/gas 6.
2. Place a lidded pan over medium heat. Add butter. Once frothy, add onion and a pinch of salt. Cook slowly until onions look soft and sweet. Fold pumpkin in. Pop a lid on. Let the pumpkin sweat down until it's all mushy, 20-30 mins.
3. Remove lid. Stir in vanilla, chilli and cinnamon. Cook for a moment. Slowly stir in cider. Add enough stock to get soup to double cream consistency. Puree. Pour into the scooped out pumpkin. Bake for 30 mins, until the pumpkin is just tender and soup is bubbly.
4. Add more stock if soup is too thick. Serve with our crusty Pain d'Auvergne bread and a wedge of Green's of Glastonbury cheddar.