If you see beautiful heirloom varieties of pumpkin in autumn, this is the recipe for them, particularly the Musquee de Provence variety. Its flesh is dense and a deep orange with a sweet flavour, almost with a scent of nutmeg. The result is a soup that is incredibly orange in colour and beautifully perfumed. While roasting the pumpkin is an extra step, I do think it is worth it. I don’t like to blitz the soup, but rather leave the pumpkin to cook down in the stock, which gives a rough yet pleasing consistency. Topped with crispy sage leaves, mascarpone and Parmigiano Reggiano, this soup is heavenly and a true celebration of the season.

You may also like

Free online

Lamb Meatballs with Bagnetto Verde

Julia Busuttil Nishimura · Good Cooking Every Day

Bagnetto verde is a green sauce from Piemonte in northern Italy. It’s punchy, vibrant and a wonderful accompaniment to these lamb meatballs, which are simply flavoured with parsley, cheese and nutmeg. They are very much inspired by the polpette di Teresa from one of my favourite lunch spots in Rome – Trattoria da Cesare. On a recent trip, I ate them with a simple salad of puntarelle dressed with garlic and anchovies. A heavenly memory.