Mediterranean Roast Pumpkin Soup

A really lively soup to serve before an equally powerful main course! Blend the olives into the soup if you prefer.

Preparation: 10 minutes
Cooking time: 1 hour

Serves 4

1. Preheat a 220 degree oven. Arrange the vegetables in a large roasting tin and tuck in the rosemary. Season well, then drizzle with olive oil. Roast of 40 to 50 minutes, until starting to blacken. Allow the vegetables to cool.

2. Cut the flesh away from the skin of the pumpkin and chop roughly. Remove the rosemary, then scrape all the vegetables into a blender or food processor, and add the pumpkin flesh. Blend until smooth, then rub the soup through a fine sieve into a saucepan.

3. Add the water or stock, then heat the soup slowly until almost at the boil. Season, then stir in the chopped olives. Ladle into warmed bowls, and garnish with a few shavings of Parmesan.

Butternut and Orange Soup

This was one of the first squash dishes that I ever tasted and has remained a firm favorite ever since!

Preparation: 10 minutes
Cooking time: 45 minutes

Serves 4 - 6

1. Cook the onion in the oil until softened, then add the squash and cook slowly for 5 minutes, stirring occasionally. Stir in the grated orange, then add the stock, seasoning, bay leaves and nutmeg. Bring the soup to the boil, then cover and simmer for 40 minutes, until the squash is tender.

2. Allow the soup to cool slightly, remove the bay leaves, then blend in a blender or food processor until smooth. Rinse the pan and return the soup to it, adding the orange juice. Reheat the soup slowly, do not let it boil, then season to taste, and add the freshly chopped parsley just before serving.