Starter, main & dessert!

Starter: Roasted Pumpkin Soup with Garlic Croutons

Nothing says autumn quite like pumpkin! This roasted pumpkin soup is rich, velvety, and full of flavour, making it the perfect way to kick off your meal. Plus, it’s a great way to make use of seasonal produce.

Ingredients

• 1 small pumpkin (or butternut squash)
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, peeled
• 3 tbsp olive oil
• 750 ml vegetable stock
• Salt and pepper to taste
• A few slices of stale bread, cut into cubes

Method

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Cut the pumpkin in half, scoop out the seeds, and cut into wedges. Place on a baking tray along with the carrots, onion, and whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for 30-35 minutes until tender.
3. Transfer the roasted vegetables into a pot, add the vegetable stock, and blend until smooth using a hand blender. Adjust the consistency with more stock if needed.
4. For the croutons, toss the bread cubes in olive oil, sprinkle with salt, and bake on a tray for 5-7 minutes until golden and crispy.
5. Serve the soup hot, topped with the crunchy garlic croutons.

Main: Creamy Mushroom and Spinach Pasta

This one-pot wonder is a lifesaver and perfect for a chilly evening. It’s creamy, earthy, and incredibly satisfying without breaking the bank.

Ingredients

• 250g pasta of your choice (penne or fusilli work well)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• 100g spinach
• 200 ml double cream
• Salt and pepper to taste
• A handful of grated Parmesan cheese (optional)

Method

1. Cook the pasta according to the packet instructions in a pot of salted boiling water until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the garlic and mushrooms and cook for about 5 minutes until the mushrooms are browned and tender.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Pour in the double cream and stir until the sauce is smooth. Return the pasta to the pot and toss to coat in the creamy sauce. Season with salt and pepper to taste.
5. Serve hot, topped with a sprinkle of Parmesan if you like.

Dessert: Spiced Apple Crumble with Custard

An autumn classic, apple crumble is the ultimate comfort dessert, especially when served with warm custard. This version is simple to prepare, perfect for using up any seasonal apples, and will fill your flat with the scent of cinnamon and nutmeg.

Ingredients

• 4 medium-sized apples, peeled, cored, and sliced
• 1 tsp cinnamon
• ½ tsp nutmeg
• 50g brown sugar
• 100g plain flour
• 75g cold butter, cubed
• 50g rolled oats
• Ready-made custard (for serving)

Method

1. Preheat your oven to 180°C (160°C fan/gas mark 4).
2. In a baking dish, combine the sliced apples with cinnamon, nutmeg, and half of the brown sugar.
3. In a bowl, rub the flour and cold butter together with your fingers until it resembles breadcrumbs. Stir in the oats and the remaining sugar.
4. Spread the crumble mixture evenly over the apples in the dish.
5. Bake for 25-30 minutes until the top is golden brown and the apples are soft.
6. Serve warm with a generous pour of custard.

Enjoy cosy flavours this autumn!