Method

• 1.
  Melt butter in a large saucepan over medium heat. add the onion and leek and cook, stirring, for 6-8 minutes until soft. Add the pumpkin and carrot, season with sea salt and freshly ground pepper, then cook, stirring, for 6-8 minutes until they begin to soften. Add the stock and simmer for 20 minutes until vegetables are soft. Cool slightly, then, in batches, puree in a blender until smooth.

• 2.
  Pass the soup through a fine sieve into a clean saucepan. Add the cream, season with sea salt and freshly ground black pepper, then reheat over low heat, stirring, for 2-3 minutes or until heated through. Stir in the grated nutmeg, if desired.
• 3.
  Meanwhile cook pasta in boiling salted water according to the packet instructions until al dente. Drain and set aside.
• 4.
  To serve, divide the soup among warm bowls, drizzle with extra cream and scatter with pasta. Serve with freshly ground black pepper.