Soupe de citrouille

For a chef working in London, it’s easy to source ingredients from anywhere in the world at any time; you will find strawberries or asparagus or pumpkins on menus all the year round. But my cooking has and always will follow the seasons; this was the way I learned to cook. For my mother and grandmother, using seasonal produce was an obligation; the year was governed by the rituals of the harvest and what it provided, so there was no alternative. This soup is something I often ate as a child