Pecorino cheese gives this soup a great salty and rich flavour.
- 50 gr butter
- 1 onion, chopped
- 1 kg pumpkin or butternut squash, deseeded and cubed
- 2 garlic cloves, crushed
- 2 bay leaves
- 75 ml white wine
- 900 ml chicken stock
- 2 tbsp double cream (optional)
- Pecorino cheese to serve
- Truffeloil, to serve (optional)
Melt the butter in a large saucepan over a medium-low heat. Add the onion and pumpkin and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook, stirring, for a further 5 minutes.
Add the wine, bubble for a few minutes, then add the stock. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft. Set aside to cool slightly, then remove and discard the bay leaves.
Purée the soup using a stick blender, or in batches in a blender, until really smooth. Return the pan to a medium-low heat (or transfer to a clean pan), and loosen the soup with a little water if it’s a little thick. Stir in the cream, if using, and season. Gently reheat until hot.
Ladle the soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of Pecorino and drizzle with truffle oil, to serve.