Ingredients serve 4

500gr pumpkin chopped into small cubes

100gr salted butter

300ml grated parmeasan

300ml chiken stock

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 soft and dry

Add the chiken stock to the pan and bring to the boil . gently transfer the soup and bring to the boil.

Gently transfer the soup into a blender or use a blender to blind into smooth silky consistency .

Season with salt and pepper to taste .

Grate the black k trifle and enjoy the decent soup bursting into flavors .

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