Ingredients

• 4 x Porkinson Bangers
• 2 small pumpkins or onion squash
• 4 tbsp sunflower oil
• 1 onion, peeled and finely chopped
• 1 fat clove garlic, peeled and crushed
• 300ml/1/2pt chicken or vegetable stock
• 2 tbsp soured cream
• Salt and white pepper
• 2 x parsley sprigs

Method

Slice the tops off the pumpkin or squash neatly and reserve. Scoop out the seeds from the body of the pumpkin or squash and discard. Scoop out the flesh from the body and lid and reserve this along with the body and lid.

Heat 2 tbsp of oil in a pan and gently fry the onion and the garlic over a gentle heat to soften, but not brown. Add the pumpkin flesh and cook for 2 minutes. Pour over the stock and bring to bubbling. Whizz in a blender until smooth, but still with some texture. Stir in the soured cream and season with salt and white pepper. Pour into the pumpkin or squash shells.

At the same time, heat the remaining oil in a pan and fry the Porkinson Bangers over a medium heat until browned all over. Remove from the pan and slice on the slant. Place in the soup and finish with a sprig of flat parsley.

Makes 2