There’s nothing better on bonfire night than standing round the fire with some nice hot food to eat while you watch the fireworks.


Here are a few of our favourite recipes, which will also taste just as good indoors, when 5th November is over for another year.


Pumpkin, or squash, soup


1 kg pumpkin, or a butternut squash 1 medium onion 1 medium potato 50 g butter 1 litre vegetable stock (made with two stock cubes or vegetable bouillon powder)


Salt, pepper, pinch of cumin and 1 tsp coriander seeds


Peel and deseed the pumpkin or squash. Ask an adult to help you when using a sharp knife. Cut the pumpkin flesh off the thick skin. Cut the squash in half first then use a d-shaped vegetable peeler to remove the thin skin. Cut the pieces up into chunks no more than 2 cm square.


Melt the butter in a large, heavy-bottomed saucepan.


Chop the onion and add to the pan. Stir to coat the onion in butter and leave to stew gently while you peel and chop the potato, then add this to the pan. Stir to coat in butter.


Add the pumpkin or squash to the pan, stir to mix with the onion and potato. Season with pepper, cumin and coriander. Cover and stew gently for about 15 minutes.


Add the stock, stir and simmer uncovered for about 20 minutes, until all the vegetables are soft.


Cool and then put the soup in a blender – ask an adult to help with this. You can also put the soup through a Mouli-légumes or a sieve to make it smooth. Add more water if the soup is too thick.


Test for seasoning. You may need to add salt if your stock was not very salty. The soup is ready to eat, but can be kept covered in the fridge to be reheated later.


16


Tip: You can add


chopped fresh herbs, or a swirl of plain yogurt or crème fraîche to serve.


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