The Kennels

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From The Kennels' Kitchen

09th October 2026

Each month The Kennels' Head Chef, Dan Turner, selects one seasonal ingredient and builds a recipe around it. Some ingredients are chosen directly from Home Farm, our own Market Garden; others from local growers, foragers and fishermen along the South Downs and the South Coast.

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October Recipe: Pumpkin & Prawn Bisque with Tarragon Cream

This October, Head Chef Dan Turner celebrates the humble pumpkin, transforming it into a velvety bisque, rich with warming flavours and a hint of indulgence. Topped with crisp tempura king prawns and finished with a delicate tarragon cream, it’s a dish that captures autumn in every spoonful.

Discover October’s recipe and bring a taste of The Kennels to your table.

Serves 4

Ingredients

Pumpkin Bisque

- 600g pumpkin or butternut squash, peeled and diced

-1 onion, finely sliced

-1 carrot, diced

-1 celery stick, diced

-2 garlic cloves, crushed

-1 tbsp tomato purée

-50ml brandy

-100ml white wine

-1 litre shellfish stock

-1 bay leaf

-2 sprigs of thyme

-100ml double cream

30g butter

-Olive oil

-Salt and black pepper

 

Tempura king prawns

-4 large raw king prawns, peeled and deveined, tails left on

-100g plain flour

-50g cornflour

-150ml ice-cold sparkling water

-Pinch of salt

-Vegetable oil, for frying

 

Tarragon cream

-150ml double cream

-1 tbsp fresh tarragon, finely chopped

-½ lemon, zest and juice

-Salt

Method:

Bisque:

-Heat a little olive oil in a saucepan. Add the onion, carrot, celery and garlic and cook gently for 5–6 minutes until softened without colouring.

-Add the tomato purée and cook for 1–2 minutes. Deglaze with the brandy and reduce, then add the white wine and reduce by half.

-Add the pumpkin, shellfish stock, bay leaf and thyme. Bring to a simmer and cook for 20–25 minutes, until the pumpkin is completely tender.

-Remove the bay leaf and thyme. Blend the soup until completely smooth, then pass through a fine sieve.

-Return to the pan and add the cream and butter. Bring gently back to temperature and season with salt, black pepper and a little lemon juice.

Tarragon cream:

- Lightly whip the double cream until thickened but still spoonable. Fold through the chopped tarragon, lemon zest and a little lemon juice. Season to taste.

Tempura king prawn:

- Heat the oil to 180°C. Mix the flour, cornflour and salt together. Just before frying, whisk in the ice-cold sparkling water, keeping the batter slightly lumpy.

- Dip each king prawn into the batter, allowing any excess to drip off. Fry for approximately 2–3 minutes until crisp and golden. Drain on kitchen paper and season lightly with salt.

To serve:

- Pour the hot pumpkin bisque into warm bowls.

- Place the crispy tempura king prawn in the centre.

- Finish with a spoonful of tarragon cream and a few fresh fennel fonds.