Spiced pumpkin and bacon soup

1 tbsp olive oil

200g onions, sliced

1.3 kg pumpkin, peeled and chopped into chunks

125g extra trimmed, smoked back bacon, diced

1 tbsp ground cumin

750 ml vegetable stock

salt and black pepper

Heat the oil in a saucepan and add the onions. Cook for 5-10 minutes until softened, stirring occasionally. Add pumpkin, bacon and cumin to the pan. Stir, cover and simmer for 10 minutes, stirring occasionally.

add stock. Raise the heat and bring to the boil. Lower the heat and simmer, uncovered for 10 minutes. Puree the soup and season to taste.

Rasam

8 small very ripe tomatoes

2 tbsp dried tamarind pulp

1 tbsp oil

1/2 tsp black mustard seeds

1 medium onion, finely chopped

10 cloves of garlic

1 small red chilli

1 tsp ground cumin

1/2 tsp ground black pepper

3 tbsp fresh coriander

Put the tomatoes in a large pot with 1 litre of water and boil until the tomatoes burst. Pick out the skins and put in the bin and then mash the tomatoes into the water.

Meanwhile break the tamarind into pieces and soak in 250ml of boiling water for 5 minutes. Massage the pieces to release juice, then strain the liquid into the tomato and water.

Heat the oil in a pan, add the mustard seeds, cover, and cook over a high heat until the seeds pop. Add the onion, Add to the tomato, tamarind and water mixture.

Pulverise the garlic and chilli. Add to the soup along with the cumin and pepper. Boil for a few minutes. Sprinkle with the fresh coriander.

Bean soup with rosemary and anchovy butter

75g butter

2 large onions, peeled and sliced

3 sticks celery, chopped

2 sprigs of rosemary

800g butter beans

750ml chicken stock

salt and pepper

150ml whipping cream

120g unsalted butter, softened

2 sprigs rosemary, leaves only

1 clove garlic, peeled and crushed

50g tin anchovies

juice of 1/2 a lemon

pepper

In a big pan melt the butter and fry the onions and celery until lightly coloured. add the rosemary and stir. Put in the beans undrained, add the stock and bring to the boil. Remove any scum. Gently simmer for 20-30 minutes. Add lots of pepper and check salt.

Meanwhile make the butter by combining all the ingredients together in a food processor until smooth. Set aside until the soups ready.

Lift out the rosemary from the soup, and then blitz the soup until smooth. Stir in the cream and gently reheat without boiling.