Serves 4


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

Pancetta, 70g

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.