Pumpkin Soup

You're thinking 'boring', right? Wrong. Dead wrong.

This soup is so stupefyingly simple and uncomplicated, that once you taste the finished product, you will be amazed. This is the type of dish that I love: not a lot of fuss, a few good ingredients, huge result.

When this few ingredients deliver this hugely, it makes me really happy. The brown butter coupled with the nuttiness of GOOD PARMIGIANO-REGGIANO (do NOT use pre-shredded crap) is what makes this so wonderful. I was so anxious to eat it that I forgot the Parm and olive oil garnish at the end!

1.4 kg ripe pumpkin
100 g unsalted butter
1.3 liters hot CHICKEN STOCK
100 g Parmesan, grated
3-4 tablespoons double cream
salt and black pepper
TO SERVE
extra virgin olive oil
Parmesan shavings

Cut the pumpkin into chunks and scrape out the seeds, then peel off the tough skin. Slice the pumpkin flesh thinly.

Heat the butter in a large, heavy saucepan over medium-high heat until it foams and turns nut brown. Add the pumpkin, sprinkle with salt and stir well, then turn the heat down to low. Cover and cook gently for 15 minutes, shaking the pan from time to time.

Pour in the hot stock, increase the heat to high, and bring to a boil. Add the Parmesan and stir in, then turn the heat down to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally so the Parmesan doesn't stick on the bottom of the pan.

Puree the soup in a blender, working in batches, then pass the puree through a fine sieve into a clean pan. Whisk in the cream. Reheat the soup gently, then taste and correct the seasoning if necessary.

Ladle the soup into warmed bowls, drizzle over some olive oil, and top with Parmesan shavings. Serve straight away.