Smoked haddock and pumpkin soup

- Melt the butter over a medium heat. Add cubed pumpkin and onion and cook, stirring, for 5 minutes. Add garlic, chopped carrot and potato and cook while stirring for a further 5 minutes.

- Now add the white wine and cook for 2 minutes. Pour in the stock, increase the heat, bringing the soup to the boil, then reduce it and simmer for around 10 minutes until the pumpkin is really soft. Set aside to cool slightly.

- Purée the soup using a hand blender until very smooth. Pour the puréed soup

into a clean pan and place over a medium-low heat. Gently reheat, adding a little

water if it’s too thick.

- Plunge about 300 g skinned pin-boned smoked haddock into hot milk, simmer gently 5 min. Take the haddock out, break into pieces with a fork. Add the haddock pieces to the soup and simmer for 2–3 minutes, stirring occasionally. Mix in the cream.

- Decorate with parsley. Serve with oatcakes.