For a couple of years I had a regular Foodie Tuesday slot on Adam Ball’s show on BBC Radio Oxford, sharing quick, inexpensive family recipes using everyday ingredients. Usually I was on the phone, but this was my third time in the studio – with food, which always went down well!
This time it was a roasted pumpkin soup. Pumpkins are around 90% water, so roasting them first evaporates a lot of that liquid and gives you a much deeper flavour. I kept this one simple to let the pumpkin shine: pumpkin, one onion, two carrots, two sticks of celery, a pinch of chilli flakes, 1.5 litres of vegetable stock (or chicken stock for a more robust soup) and a squeeze of lemon juice at the end, all blended until smooth. You can add more chilli or other flavours if you like.
I also brought along little croutons and some homemade ricotta – and of course producer Stuart appeared on cue the moment food was mentioned. Everyone went home with a pot of soup for dinner.
You’ll find plenty more of my recipes in the recipes section.