The weather's turning colder and it’s time to harvest any crops which won’t survive the dropping temperatures.  Harvest pumpkins before the first frosts, and if you’re lucky enough to have a glut, here’s a few tips on how to store them and a tasty and warming pumpkin soup recipe from one of the regular garden volunteers, Gary Johnson.

Storing Pumpkins and Squashes...

• Place a wooden board or tile underneath ripening fruits to protect them from discoloration and slug damage.
• When fruits develop a tough skin, ring hollow when lightly tapped and have a deep, rich colour they should be ripe.
• When harvesting fruit, take off as much stalk as possible, using secateurs, as rot starts from that end.
• Once removed from the plant, the fruits should be allowed to ‘cure’ outdoors in the sunlight for about a week to ten days, covering them at night if frost is expected.
• Alternatively, cure the fruit in a greenhouse, polytunnel or cold frame, where the fruit will be protected from frost and wet weather, can become well-ripened and any wounds will heal.
• Pumpkins and winter squashes can then be stored in a well-ventilated position at a temperature under 15°C (60°F) and no colder than 10°C (50°F).
• Depending on the cultivar and conditions provided in storage, fruits should keep for up to six months.

Pumpkin soup recipe

Ingredients

One pumpkin around 1-1.5kg, 2 garlic cloves, 2 medium potatoes, one medium onion, chicken/vegetable stock cube,  small pot of double cream, salt and pepper for seasoning.

Method

Cut the pumpkin in half, then into quarters and remove the seeds. Then chop the pumpkin into inch by inch pieces (skin can be left on). Chop the potatoes into small cubes, slice the onion, crush two garlic cloves and place the potatoes, onion, pumpkin and garlic, into a large saucepan. Add around a pint boiled water and one chicken stock cube and bring to the boil. Then simmer for 20-30 mins until all the veg is soft. Place the contents of the pan into a blender and blend until smooth. Add the whole pot of cream and add salt and pepper to taste. Grab a big chunk of uncut bread and butter and enjoy! Yum!

By Gary Johnson