Ingredients: 250g Morelli Pasta with Corn 300g pumpkin flesh, diced 50g unsalted butter, plus an extra knob 70g grated Parmesan cheese a generous grating of nutmeg salt Directions: Heat the butter, add the pumpkin, season with salt, cover and cook on very low, stirring now and again with a wooden spoon. Heat a saucepan with plenty of salted water, bring to a boil and add the corn pasta. Drain when still al dente Turn pasta into a soup tureen, add the knob of butterimmediatly, mix the pumpkin, aromatize with nutmeg and finish off with the Parmesan cheese. Mix again and serve immediately.