Now the clocks have changed and the weather has turned colder, we could all do with a little lift. It’s the perfect season for warming soups and tasty bakes, so even if you’re a beginner in the kitchen, why not try your hand at one of the delicious autumn recipes below? Let us know how you get on!

Spicy Pumpkin Soup

This recipe is perfect for all those leftover Halloween pumpkins. It’s cheap, nutritious and simple to make for a quick lunch or light evening meal.

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash, peeled, deseeded and chopped into chunks
• Half a teaspoon of chilli flakes (less if you prefer a milder flavour)
• Teaspoon of chopped fresh ginger
• 700ml vegetable stock or chicken stock
• 150ml double cream (substitute with semi-skimmed milk for lower-fat option)

Method

• STEP 1
• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft.
• STEP 2
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• STEP 3
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Add the chilli flakes and chopped ginger. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• STEP 4
• Pour 150ml double cream (or milk) into the pan, bring almost to the boil, then purée with a hand blender. NB If you have leftover soup, it can be frozen for up to 2 months.

Butternut Squash and Sage Risotto

This is such a tasty and comforting meal on a chilly autumn evening. If you’re not keen on the flavour of sage, try a different herb such as parsley or oregano.

Ingredients

• 1kg butternut squash, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch of sage, roughly chopped
• 1½ vegetable stock
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice
• 1 small glass white wine (if you prefer not to use alcohol, substitute with extra stock)
• 50g parmesan or vegetarian alternative, finely grated

Method

• STEP 1
• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage, keeping a little sage back for garnish later. Scatter the squash chunks into a shallow roasting tin and roast for 30 mins until brown and soft.
• STEP 2
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• STEP 3
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• STEP 4
• When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and an extra sprinkling of sage or parsley.