Pumpkin Cream Soup

Pumpkin cream soup is the velvety comfort of cool autumn days – its secret is that we roast the pumpkin first, because this way it caramelises and takes on a deeper, sweetish flavour.

1. Peel and de-seed the pumpkin, and cut it into roughly 3 cm cubes. Drizzle it with a little oil, and spread it onto a baking-paper-lined tray.

2. At 200 °C roast it for 25-30 minutes, until the edges brown golden and it is easily pierced with a fork.

3. In a pot, in the remaining oil, sweat the finely chopped onion glassy, taking care that it does not brown.

4. Add the roasted pumpkin, pour in the stock, and over a medium heat boil it together for 10 minutes, so the flavours come together.

5. With a stick blender purée it into a silky, lump-free cream.

6. Put it back on the heat, pour in the cream, season it with salt and a pinch of grated nutmeg, then just bring it to the boil.

Tip: If you find it thick, loosen it with a little warm stock – but add the nutmeg only carefully, as it easily overpowers the flavour of the pumpkin.