You need to have this delightfully warming pumpkin soup on hand when autumn rolls around ... Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan.

Brush the inside rim of the soup bowls with the brown butter and coat with the hazelnut and rosemary mixture. Place some red pepper diamonds and pumpkin seeds in the bottom of each bowl.

Pumpkin soup, pumpkin fries ... cut into 3 cm cubes -100 g red curry paste -2 tomatoes -400 ml coconut milk -a can of lentils ...

The stock pots were out last week for the first soup of the season ... You could add peanut butter and use coconut milk instead of milk — or mix kumara and pumpkin mash. Make your own chicken ...

Saute the curry paste in oil for 2-3 minutes until oil separates. Add pumpkin and saute for 2 minutes. Stir in coconut milk and mix well. Add salt and cook until the pumpkin is tender. Serve hot. Easy ...

Cut all vegetables in small pieces with pumpkin skin off in a roasting dish. Add peeled onion and garlic and coat with olive oil. Add herbs. Add butter — the nuttiness of the caramelised butter will ...