By Alice Hart
The humble potato has been ruthlessly fired from chowder duty and replaced with the more vivacious butternut pumpkin. Don’t hesitate to reinstate potato if you have some to hand – 500g (1lb2oz) will do nicely – to produce a slightly milder soup.
Cut the pumpkin in half lengthways and scoop out the seeds. Peel and chop the flesh into large cubes.
Melt the butter in a large, deep saucepan. Add the chopped onion, fennel, carrot and garlic, and cook gently for 10 minutes, stirring often, until softened but not coloured. Add the chilli flakes and flour and stir for 1 minute, then add the pumpkin and stock. Bring to the boil, then re