We've been asked quite a few times to share the recipes for the soups and mulled wine we enjoyed at our Garden & Gather/Food Forest Permablitz in June. Here they are! Enjoy.
This was adapted from the Covent Garden Soup Book. It suggests cooking 200g of the pumpkin separately and popping it into the soup after you've pureed it to give it some. It also calls for 150 ml of milk at the end to give a bit of a creamy taste/texture but I don't reckon it needs it.