Peel the skin off the potatoes, then wash them under running water.

Pat them dry and then cut the potatoes in half, then again and into cubes, placing them into a bowl.

Next, peel the skin off the Japanese pumpkin and cut it into pieces, making sure you remove any seeds.

Cut your butternut squash in half, and then slice off the top and bottom parts before scooping out the seeds using a spoon.

Next you need to cut it into pieces and remove the skin, placing everything into a large mixing bowl.

Finely dice the Spanish onion along with the garlic cloves and put them to the side and chop up some fresh basil leaves and a few sprigs of rosemary.

Put a pot on the stove at a medium-high heat and add 3-4 tablespoons of extra virgin olive oil. Once this has heated up, add the rosemary, onions, garlic and basil.

Let this gently simmer, stirring it every so often with a wooden spoon before adding half a cup of vegetable stock.

To season, add salt, pepper and dry chilli (if you can handle it!) and continue to mix through.

Once the onions have started to soften, add the passata and mix once again, leaving on a medium temperature to cook through.

Now it’s time for the key pumpkin soup ingredient – pumpkin! Add in the pumpkin and potatoes you cut up earlier and cover them with the remaining chicken stock and 4 x cups of boiling water.

Add 3-4 more fresh basil leaves and a few more sprinkles of salt, then mix through once again.

Leave the vegetables on a medium heat for up to 40 minutes (or until it all starts to soften) stirring every 5-10 minutes.

Now, using a hand blender, mix the ingredients well while still in the pot, creating a rich, thick puree. You can make it as thick or as smooth as you prefer at this point

E ora si mangia, Vincenzo’s Plate….Enjoy!