I've spent months complaining about the heat and the humidity and the fires. As we crawled through the beginning of Autumn, the weather remained unrelentingly and record-breakingly hot. Then, suddenly, Melbourne appeared to become sick of at all as well. In the last week the weather plummeted below 30°C and even granted us a whole bunch of rain and storms to go with it. I had lots of fun dancing around in summer dresses remembering what it felt like to be cold once more. It was a welcome feeling, indeed.

Something else we collectively rejoiced was the return of warm, hearty meals. Dinners have been focussed around finding refreshing-feeling meals to help us get through the heat. Now, touch wood, we can return to just eating whatever we enjoy.

This pumpkin soup is a staple in my household. Which says a lot, considering most of us dislike pumpkin. Through it, I have to admit, I'm slowly acquiring a taste for the vegetable in it's pure form.

I'm often asked to make this soup. It's probably my most requested meal. Its recipients will often tell me how not only is it their favourite soup, but how they can hardly stand to eat another version. The very sight of pumpkin in our fridge is always followed by, "Pumpkin! Does that mean you're making soup?" If I so much as hint at the idea of making a soup, I'm requested to make this one. Despite my protests, despite suggesting I broaden my horizons and try something new, it would seem my family could care less if I never made another soup again. As long as they get to eat this one.

I may not understand their love affair with it, but if it is so wanted then I can only oblige.

But the best part is how flexible this recipe is. I can make it with pantry ingredients and any vegetables asking to be used. I've swapped and subbed, based on what was available at the time, and no one has been able to discern a difference in the flavour. There's no secret. It's just the pleasant result of fresh, delicious produce.

When I make it, I use a large stock pot and make an enormous batch. I always intend to have some leftovers and to freeze some for a lazy day – though sometimes after everyone has has a second, or a third helping, it doesn't make it that far. I tend not to measure any quantities, instead grabbing a huge pile of pumpkin, flavouring vegetables and adding just enough stock to touch all the vegetables. You need not fret about accuracy nor worry about small changes to the recipe (I'm sure I season it differently every single time). The recipe below is a rough approximation of a medium batch of soup, perhaps half of what I usually make. If you don't want leftovers, feel free to halve it again.

I use butternut pumpkin as I find the flavour is just superior, but feel free to use whatever pumpkin you like or can afford. Don't bother peeling any vegetable with a thin skin, such as carrots. The skin holds all the nutrients and will be unnoticeable in the final product.

You'll find the printable version of this recipe here.