Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the onion in half and peel off the outer skin. Place the flat side down on a cutting board and slice the knife horizontally from the top to the root, keeping the root intact. Slice thinly across the onion.

Peel the carrot, then cut it in half lengthwise and into a small dice.

Slice the celery lengthwise down the middle, then cut into a small dice.

Using a chef’s knife, or alternatively a rasp, mince the garlic finely.

Grate the parmesan cheese and gather and measure all remaining ingredients carefully.

In a large pot over medium heat, melt the butter. Add the onion, carrot and celery and To cook over low heat in a small amount of fat. You want it to soften but not brown.sweat until just softened, about 5 minutes.

Add the tomato paste, garlic and paprika and continue to cook for 3 or 4 minutes until well combined and fragrant.

Add the vegetable stock and pumpkin To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree and bring to a boil then let simmer for 10 minutes.

Carefully blend the soup in a blender until smooth. Return to the pot, taste and adjust seasoning.

Garnish with a drizzle of cream and fresh basil.