At Present Company we’re the kind of folk who’ve been known to jump into a skip to rescue a perfectly good piece of cardboard. So, as much as we love pumpkins for their decorative properties, we’re not keen on the idea of squandering them after 31^st October, when their aesthetic job is done.

And surely, the best way to help a pumpkin fulfil its calling… is to eat it!

It may be the obvious choice, but a good bowl of pumpkin soup is the route we tend to go down, and this year’s concoction (pumpkin, sweet potato, coconut and ginger soup) was actually pretty good! 

It’s worth noting that we’re no chefs… but if you are interested, the ingredients for our soup are:

• Olive oil
• 1 chopped onion
• 1 peeled and diced sweet potato
• Flesh of 1 small/medium pumpkin
• Tin of coconut milk
• Good chunk of ginger, finely chopped
• Veg stock to cover

Method: sauté onion in the oil | throw everything else into the pan | simmer until soft | blend | season | eat!