Pumpkin and corn chowder

The humble potato has been ruthlessly fired from chowder duty and replaced with the more vivacious butternut pumpkin. Don’t hesitate to reinstate potato if you have some to hand – 500g (1lb2oz) will do nicely – to produce a slightly milder soup.

SERVES 4

PREPARATION TIME: 20 MINUTES

COOKING TIME: 30 MINUTES

1 small butternut pumpkin (squash)

40g (1½oz) butter

1 small onion, finely chopped

1 fennel bulb, finely chopped

1 carrot, finely chopped

1 garlic clove, finely chopped

½ teaspoon chilli flakes

2 tablespoons plain (all-purpose) flour

700ml (24floz) vegetable stock or good-quality bought stock

200ml (7floz) milk

2 corn cobs, kernels sliced off

a small bunch of dill, finely chopped

a squeeze of lime, to taste

Cut the pumpkin in half lengthways and scoop out the seeds. Peel and chop the flesh into large cubes.

Melt the butter in a large, deep saucepan. Add the chopped onion, fennel, carrot and garlic, and cook gently for 10 minutes, stirring often, until softened but not coloured. Add the chilli flakes and flour and stir for 1 minute, then add the pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes until the pumpkin is tender.

Add the milk, corn and dill and simmer for 5 minutes more. Season well and add a squeeze of lime.