Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...

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You need to have this delightfully warming pumpkin soup on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut.

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You need egg yolks, gelatin, a whisk and a little elbow grease. And you must caramelise your puff pastry first − this is of dire importance to add the requisite textural contrast to the centre.