Igredients serve 4

500gr pumpkin chopped into small cubes

100gr salted butter

300gr chiken stock

300ml chiken stock

150 normal cheese

150black trifle

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 soft and dry .

Add the chi ken stock to the pan and bring to the boil . Gently transfer the soup to a electric blender to blend into smooth silky consistency . Season with salt and pepper . Grate, the black trifle and the decent soup .

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