Autumn in the countryside

'Season of mist and mellow fruitfulness' is how the poet Keats described autumn, and even though we live in the tropics and don't get the lovely colour changes of more temperate climes, we do (on the Tablelands) have the mist...

... and mellow fruitfulness... this year, in the form of macadamia nuts

and pumpkins.

I know pumpkins are only baked into sweet pies in some parts of the world, or they're called something different. We have an abundance this year and so there'll be lots of pumpkin soup. Here's a fabulous recipe from Jamie Oliver, perfect for a cold night.

Pumpkin Soup with Coconut, Chilli and Curry Spices

Ingredients Makes 3 - 4 portions

1 average sized organic Hokkaido pumpkin,cut into chunks (deseed but don't peel)

1 large potato, cut into chunks

1 medium onion, sliced

750ml chicken or vegetable stock

200ml coconut milk

2 cloves of garlic, chopped

2 heaped tsps of curry powder (or curry paste)

1 - 2 small red chillies, sliced

A little olive oil

Croutons to serve

Method

1. In a large saucepan, heat the olive oil and gently fry the onions, chilli and garlic till soft.

2. Add the pumpkin and potatoes to the pan and sprinkle with the curry powder. Fry gently for just a minute or so.

3. Pour in the coconut milk and stock, cover, then simmer gently till potatoes & pumpkin are cooked (mine took about 10 mins).

4. Allow the soup to cool down a little then pour into a blender and blend at high speed till smooth and creamy.

5. Reheat a little if necessary and serve with some fresh croutons which have been fried in a little olive oil and butter and sprinkled with herb salt.