Pumpkin Soup With Amaretti

🧂 Ingredients

1 Heat the stock. Dice the pumpkin flesh.
2 Melt 1 oz (25 g) of the butter in a large heavy-bottomed cooking pot or saucepan
and sweat the shallots for 5 minutes, stirring frequently.
3 Add the pumpkin and cook over a moderate heat for 5 minutes. Pour in the hot
stock, bring to the boil then cover, reduce the heat and simmer gently for 20
minutes, or until the pumpkin is tender.
4 Remove from the heat and allow to cool a little; process in batches in the
blender until smooth; return to the saucepan.
5 Stir in the cream, a generous pinch each of sugar and salt and some freshly
ground white pepper. Reheat to boiling point. Turn off the heat.
6 Taste, adding a little more salt if necessary. Add the remaining butter and stir
until it has melted.
7 Ladle the soup into heated soup bowls and sprinkle the coarsely crushed Amaretti
on top. Serve at once.