FOR THE SOUP
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.
FOR THE BREAD
MAKES 8 WEDGES
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.