Ingredients serve 4

500gr volute chopped into small cubes

300gr chiken stock

150gr grated parmeasan

15gr black trifle

salt and pepper

fresh tarragon

Method

melt the butter in a heavy bottomed pan or medium heat

Add the diced pumpkin and cook mixing from time to time until soft and dry

ADD the chi ken stock to the pan and bring to a boil Gently transfer the soup to a blender or use a hand blender to blend into smooth silky consistency . season with salt and pepper . Grate the black trifle and enjoy the descant soup bursting into flavors.

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