This warming winter soup is a delight to taste and super easy to make. The walnuts work well really well to balance the sweetness of the pears and to thicken the soup. Makes about 2 litres.

3 cloves of garlic, finely chopped
50 ml extra virgin olive oil
2 kg butternut pumpkin, peeled, seeds removed, cut into chunks
1 kg pears, peeled, cored, cut into cubes
250g freshly hulled walnuts
Murray River Salt Flakes to taste
freshly ground black pepper
the rind of Parmigiano Reggiano
sufficient chicken stock to cover

Garnish: for 8 serves
200g of freshly hulled chopped walnuts
4 pork sausages
4 cloves garlic, finely chopped
50ml extra virgin olive oil
1/2 bunch parsley
1 pear, cored, finely diced
Shaved Parmigiano Reggiano

Sauté garlic in olive oil and add diced pumpkin. Put a lid on the pot and sweat down a little. Stir and add pear pieces and sweat further. Add Parmigiano Reggiano rind, hulled walnuts, salt and pepper then add just enough chicken stock to cover.

Bring to the boil then turn down to a simmer and cook for at least 45 minutes.

Puree and return to the heat and taste. Adjust the seasoning as required.

To make the garnish – In a separate pan, fry off the Italian sausage in garlic and olive oil. Turn off and throw in the walnuts and pear and stir through. Add the parsley and grind some black pepper on top.

Serve the soup and top with the sausage and parsley mixture. Place shaved Parmigiano Reggiano on top and drizzle with some good extra virgin olive oil.