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Save it for a grainy day: Pumpkin soup with potato bread 



Peel and chop a large onion. Prepare and dice 400g pumpkin flesh and slice 500g leeks (both trimmed weights). Coarsely chop a handful of flat-leaf parsley leaves. Melt 50g unsalted butter in a large pan over a medium-low heat and fry the leeks and onion for 8-10 minutes until silky and soft, without colouring, stirring occasionally. Add 200ml white wine and reduce until syrupy. Add the pumpkin and stir through for a minute, then add 1.2 litres good quality chicken or vegetable stock, season, bring to the boil and simmer for 10 minutes. Whiz the soup in batches in a food processor with the parsley until smooth. Pass through a sieve, return to a clean pan, check the seasoning and gently reheat. Serve (in hollowed mini pumpkins as in the picture if you like) with a dollop of crème fraiche, some slivers of chilli and more chopped parsley scattered over.



Have ready 75g chilled and diced unsalted butter and 300g (peeled weight) cooked and cooled maincrop potatoes, cut into chunks. Preheat the oven to 200C/180 C fan/gas 6 and dust a baking sheet with flour. In a food processor whiz together 350g self-raising flour, the butter, 30g golden caster sugar, 2 tsp baking powder and a pinch of sea salt to fine crumbs. Add the cooked potatoes and briefly whiz again to finely chop. Add 3-4 tbsp milk and bring the dough together. Knead this on a lightly floured work surface for a minute or two. Shape into a ball, flatten into a disc about 18cm across and 2.5 cm thick and place on the baking sheet. Beat an egg with 1 tbsp milk and brush the top of the bread with this, smoothing out any small imperfections with the brush. Mark out 8 wedges, scoring the top about ½ cm deep. Bake for about 40 minutes until golden, risen and crusty. The top should feel firm when pressed in the centre, and the bottom sound hollow if tapped. Transfer to a wire rack, and eat warm or at room temperature. This will be good for a couple of days in an airtight container, and can also be rewarmed. 



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