PUMPKIN SOUP

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.
Purée the soup in a blender, working in batches, then strain the purée through a fine sieve into a clean pot. Whisk in the cream. Reheat the soup gently, then taste and correct the seasoning if necessary.
Ladle the soup into warmed bowls, drizzle with some olive oil, and top with Parmesan shavings. Serve immediately.

SERVES 6
3lb (1.4kg) ripe pumpkin
7 tbsp (1/2 stick plus 3 tbsp)
unsalted butter
51/2 cups hot Chicken
Stock (below)
4oz (100g) fresh Parmesan
cheese, grated
3–4 tbsp heavy cream
sea salt and freshly milled
black pepper

TO SERVE
extra-virgin olive oil
shavings of fresh Parmesan
cheese

CHICKEN STOCK
Cut the breast meat off the rib cage of the chicken and reserve the boneless breasts for another use. Chop the rest of the chicken in half and rinse in cold water, then put in a large, heavy pot and cover with cold water. Bring to a boil over high heat, skimming off the scum with a ladle.

When the stock is clear of scum, add the onions, leek, celery, garlic, thyme, and bay leaves, and bring back to a boil. Skim again, turn the heat down to a very gentle simmer, and cook uncovered for 21/2 hours, skimming regularly. Toward the end of cooking, taste and add salt. You should add the salt a little at a time until you get the correct seasoning.


Strain the stock through a fine sieve into a clean pot or bowl, pressing down on the vegetables and bones with a ladle to get all the liquid from them. Use the stock immediately, or cool quickly and refrigerate in a covered container, then remove any surface fat before using.