Here in South Australia we are experiencing the cool, but often bright, days of autumn. This is one of my favourite times of year with the riot of changing colors across the Clare Valley vineyards. Autumn is also the start of soup season for me.
One of my favourites is pumpkin soup – I don’t really follow a recipe or cut up vegetables finely as I always blend vegetable soups
1 butternut pumpkin peeled and chopped
1 brown onion peeled and chopped
1 carrot washed and chopped
About 1 teaspoon of grated fresh ginger
1 tablespoon of Worcestershire sauce
1 tablespoon of tomato sauce
1 tablespoon vegetable stock powder
Chicken stock if you have it
Enough water to cover
Throw everything in a pot and bring to the boil, then turn down and simmer until the vegetables are soft. Leave to cool and check seasoning – then blend with a stick blender. You can add cream or sour cream if you like. Yummy with warm crusty bread on a cold night.