Ingrediedients serve 4;

500gr pumpkin chopped into small cubes

100gr saltedd butter

300ml stock

150gr grated parmeasan

15gr black trifle

salt and pepper

fresh tarragon

Method;

Melt the butter in a heavy bottomed pan on medium heat.

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

Add the chiken stock to the pan and bring to the boil.

Gentle transfer the soup to a blender to blend until smooth silky consistency . SEason with salt and pepper . Grate the black trifleand enyoy the black dectant soup bursting into flavpurs .

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