Chicken and pumpkin chowder

Heat the oil in a large saucepan. Add in the onion, chicken and pumpkin and fry, stirring often, until the chicken is whitened.

Season with salt and freshly ground pepper and add in the bacon lardons, frying for 2-3 minutes.

Add in the stock and potatoes. Bring to the boil, reduce the heat and simmer for 10-15 minutes until the pumpkin is tender but not falling apart.

Mix the milk and cream together and combine with the cornflour.

Pour the milk mixture into the pumpkin mixture and simmer for 10 minutes until hot and thick.

Pour the soup into a hollowed-out pumpkin or large serving bowl. Sprinkle with chives and serve with crusty bread rolls.