There is definitely a nip in the air these last few nights, as we close in on Halloween with winter close behind. The farmers markets are bursting with richly colourful vegetables and every variety, shape and size of pumpkin. With my basket full of the finest organic produce, grown by 14-year-old Ella Quinn of Castleruddery Organic Farm, I was inspired to turn it into steamy bowls of delicious nourishment. This recipe makes a huge pot of soup – enough for about 10-12 people. The flavour improves with time and it will keep for a few days in the fridge. It freezes really well, too. Pumpkins, part of the winter squash family, are an excellent source of carotenes – the richer the colour the higher the concentration. They are also great for vitamin C, potassium, dietary fibre and a host of other goodies.