Celebrity chef

Angela Hartnett

Described by mentor Gordon Ramsay as the ‘the new Elizabeth David’, Angela is one of few female British chefs to hold a Michelin star and is one of the most influential women in catering. Her European-inspired cooking has won her fans and an MBE. Her books include Angela Hartnett’s Cucina: Three Generations Of Italian Family Cooking.

Serves 6

Pumpkin soup with Parmesan recipe

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Ready in 40 minutes

50g butter
1 onion, chopped
About 1kg pumpkin or butternut squash, deseeded and cubed
2 garlic cloves, crushed
2 bay leaves
75ml white wine
900ml fresh stock, hot
15g Parmesan rind, plus thin slivers of Parmesan to garnish
2 tbsp double cream (optional)
Truffle oil, to serve

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1. 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.
2. Add the wine, bubble for a few minutes, then add the stock and Parmesan rind. 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 and rind.
3. 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.
4. Ladle the soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of Parmesan and drizzle with truffle oil, to serve.

Nutritional info

Per serving: 205kcals, 16g fat (7.8g saturated), 9g protein, 6.6g carbs, 4.3g sugar, 1g salt

Chef's tip

Next time you finish a block of Parmesan, don’t throw away the rind as it adds great flavour to soups and stews.

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