Serves 6

The addition of parmesan rind in soups is an old trick used in Italian cooking – it is a fantastic way to add depth of flavour. Don’t forget to remove it before blending.

1.3 kg pumpkin or butternut squash

50g butter

Sea salt and freshly ground black pepper

Generous splash of dry white wine

2 bay leaves

1 litre chicken or vegetable stock

Parmesan rind, about 50g

3-4 tbsp double cream

Drizzle of truffle oil (optional)

FOR THE PARMESAN TOAST

6 slices of white bread, crusts removed

Olive oil

3 tbsp freshly grated parmesan

1 Peel the pumpkin (or butternut squash) and scoop out the seeds. Chop the flesh into small chunks. Melt the butter in a large pan, then tip in the pumpkin and season with salt and pepper. Sauté over a medium heat for 10-15 minutes, until soft and lightly golden, stirring frequently.

2 Pour in the wine and cook until it has bubbled away to leave a syrupy glaze over the pumpkin. Add the bay leaves and 800ml of the stock, then bring to the boil. Drop in the parmesan rind and simmer gently, uncovered, for 10-15 minutes, until the pumpkin is completely tender.

3 Remove the pan from the heat and leave to cool a little. Discard the rind and the bay leaves, then blend the soup with a hand-held blender or in batches in a food processor until smooth. If you like, you can pass the soup through a blender for a smoother finish. Adjust the consistency and flavour with salt, pepper, more stock and double cream to taste.

4 For the parmesan toasts, lightly toast the slices of bread on both sides, then roll each one out as thinly as possible using a rolling pin. Cut in half on the diagonal to make neat triangles, lay them on a lightly oiled baking sheet and brush with a little olive oil. Sprinkle over the parmesan and grill for 3-4 minutes until golden and crisp.

5 Reheat the soup and ladle into bowls. Drizzle with a little truffle oil, if using, and serve with the warm parmesan toasts.

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