With Halloween season here, you may be wondering how to make pumpkin soup. PUMPKIN SOUP WITH LOSELEY SUMMER MEADOW BUTTER Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs. INGREDIENTS Loseley Summer Meadow Butter 25g (1oz) Onion 1, peeled and chopped Carrot 1, peeled and chopped Peeled Pumpkin 350g (12oz), roughly chopped Milk 750ml (1 ¼ pints) Salt and freshly ground black pepper Natural Yoghourt 150g (5oz) Dried Pumpkin Seeds to garnish (optional) METHOD Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes,…