Pumpkin Soup and Flatbread


2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream


  1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
  2. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

Flatbread Ingredients

200g/7oz plain or wholemeal flour
¼ tsp salt
100ml/3½fl oz warm water
2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking

Flatbread Method

  1. Kid’s job: Place the flour and salt in a large bowl and trickle on the water bit by bit.
  2. Kid’s job: Mix the water and flour together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain!
  3. Kid’s job: Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky add a little more flour, if it is too dry add a splash of water.
  4. Kid’s job: Knead the dough for five minutes – kids can do this in the bowl or on a clean surface using one or two hands.
  5. You can cook the breads straight away or leave the dough to stand for about half an hour. This is a good time to make a quick filling such as a grated salad or dip.
  6. Kid’s job: Divide the dough into four balls, or six if you have a smaller frying pan.
  7. Kid’s job: On a clean surface, roll each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little – too much will dry out the dough.) Don’t worry if they aren’t perfect circles!
  8. Adult’s job: Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about two minutes on one side – it should puff up a little.
  9. Adult’s job: Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.