Butter – 25g
Onion – 1, finely chopped
Carrots – 250g, sliced
Pumpkin – 250g, baked (cut in half, rub with olive oil and season and bake for 40 minutes at 200C (fan). Use any leftovers to make Pumpkin Party Rolls.
Chicken or Vegetable Stock – 1L
Parmesan Cheese – 20g, grated plus extra to serve
Double Cream – 2-3 tbsp
Salt and Pepper
Melt the butter in a heavy based saucepan, add the onion and cook over a moderate heat for a few minutes without colouring. Add the carrots, cover the pan and cook over a low heat for about 15 minutes. Add the hot stock and bring to the boil then reduce the heat and simmer for about 20 minutes. Meanwhile fry the pancetta in a small frying pan until crisp.
Blend the soup and reheat the gently, add the parmesan and season. Serve with the pancetta and extra parmesan sprinkled on top.