Nowadays fruit and vegetables are available all year round.  We no longer eat with the seasons.  We can have salads in December and root vegetables sheltering under our brollies during the “barbecue summers”. In the coming months I will be giving people ideas of what to eat for that time of the year.  There are two great greengrocers in Broadstone, Longs and Village Veg.  Both supplying fantastic fresh fruit and vegetables at a great price.  They are well worth supporting.

This recipe is a dish which should be reserved for the start of autumn when pumpkins become prolific:

Butternut Pumpkin Soup (vegan)
Extra virgin cold pressed olive oil – 2 tbspn
Red onion 1 chopped
Small butternut pumpkin, peeled and chopped
Sweet potato chopped
Ginger root 1 tbspn – finely chopped
Black pepper ground – ½ tspn
Cooking apple 1 –  chopped
1 pint stock
1 lemon –  juice
Fry the onion until soft.  Add the pumpkin and sweet potato and cook for a further three minutes.  Put in the ginger root and black pepper.  Cook for a few minutes and then add apple and stock.  Cover and gently simmer for about 20 minutes until all the vegetables are soft. Liquidise with a hand blender.  Add juice of lemon. Serve with a fresh baked seeded loaf.
Look out for next months recipe – Potato & Courgette Fritters!