Autumn is the perfect time of year to venture into experimenting with new flavours and textures in cooking, so we want to know if you’ve heard or even tried persimmon also known as Sharon fruit? They can be found at most major supermarkets during October and November, and are sometimes referred to as ‘the orange tomato’. Persimmons are a superfood, they are packed full of iron and calcium so you can have seconds or even thirds without feeling guilty! This creamy delight packs a real punch, making it the perfect spark to start off your bonfire night and keep you warm through the winter months.


  • 2 tablespoons olive oil (Sunflower oil will work fine too)
  • 2 onions, chopped
  • 1 butternut squash, or 500 g of frozen Butternut squash (for a Halloween variation, try Pumpkin instead of squash.
  • 2 permission fruits, peeled and chopped.
  • 700 millilitres vegetable stock
  • 170 millilitres double cream (vegan alternatives, such as soya cream, work equally well)
  • Spice Mix- I used 1 teaspoon each of cumin, cinnamon, and ginger for an autumnal flavour, but 2 teaspoons of curry powder would work well too
  • Fresh or dry coriander to garnish


  1. Begin by heating oil in a large saucepan, then add the onions and cook until they are soft but not browning. Add squash to the pan and cook for about 10 minutes with lid on, until the squash begins to turn golden. Add in your chopped persimmon and cook for another 3 minutes.
  2. Add the veg stock to the saucepan and bring to the boil, then proceed to lower the heat to a simmer, cooking for 10* minutes until the squash softens.
  3. Add cream, seasoning and your spices to the pan, stir well and then bring the soup back to the boil.
  4. Use a hand blender (if you don’t have one handy, they are just £5 at Asda!) to puree the soup.
  5. Serve with crusty bread and a sprinkling of coriander- I had mini baguettes with my soup, but soda bread or a sourdough would be even better. Enjoy!

*Note: all cook times are approximate. Make sure our squash/pumpkins are ultra-soft before blending. Prep Time: 15 minutes, Cooking Time: 35 minutes.

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