Pumpkin soup with parmesan

Melt the butter in a large saucepan over a medium-low heat. Add the chopped onion and the cubed pumpkin and cook, stirring, for 5 minutes. Add the crushed garlic and the bay leaves and cook, stirring, for a further 5 minutes.

Add the wine, bubble for a few minutes, then add the stock. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft.

At this point, prepare the fondue, melting the butter in a saucepan, add the flour, the milk, boil everything for a couple of minutes and add the grated Parmesan.

Once the Pumpkin is soft, set aside to cool slightly, then remove and discard the bay leaves and rind.

Purée the soup using a stick blender, until really smooth. Return the pan to a medium-low heat and loosen the soup with a little broth if it’s too thick. Stir in the cream and season. Gently reheat until hot.

Ladle the soup into 6 warmed soup bowls, placing a spoonful of parmesan cheese in the center and if you like them, add some “crostini”.