Darina's pumpkin soup with parsley pesto This soup by Darina Allen should be an autumn staple for all; cheap, warming, versatile and easily freezable, not to mention delicious. Ingredients 50g (2oz) butter 140g (4 1/2oz) chopped potatoes, one-third inch dice 110g (4oz) peeled diced onions, one-third inch dice 350g (12oz) chopped pumpkin, one-third inch dice 1.2L (2 pints) homemade chicken stock or 1 litre (13/4 pints) stock and 150ml (5fl oz) creamy milk For the parsley pesto 25g (1oz) flat parsley leaves (no stalks) 1 2 cloves garlic, peeled and crushed 40g (1 1/2oz) freshly grated Parmigiano Reggiano 25g (1oz) pine kernels 125-175ml (4 1/2 -6fl oz) extra virgin olive oil Salt Method Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Meanwhile make the parsley pesto. Put all the ingredients except the oil into the food processor. Whizz for a second or two, add the oil and a little salt. Taste and correct seasoning. Add the vegetables and stock to the saucepan with the potatoes and onions. Boil until soft, do not overcook or the vegetables will lose their flavour. Liquidise, taste and adjust the seasoning if necessary. Drizzle a little parsley pesto over each bowl of soup before serving. Note Virtually all soups freeze perfectly. A brilliant standby for lunch or supper is to defrost soup that has been frozen in a small container. This recipe was kindly donated to the #PumpkinRescue campaign by Darina Allen, Ballymaloe Cookery School.