Season the cut surfaces of the unpeeled pumpkin, brush with honey and half of the butter, place pumpkin halves together in an ovenproof dish. Pour water over them and caramelize for 50 to 60 minutes in the middle of the oven heated to 180 °C. Then scrape the pumpkin flesh out of the shell.
Sauté the onion, carrots and celery in the remaining butter until soft. Add the pumpkin flesh and soup, bring to the boil and mash. Pass through a sieve and season.
Serve pumpkin soup in heated soup bowls, crumble amaretti on top.
(*) Butternut squash: a seedless, fleshy variety of squash, yellow-orange skin, oblong shape, about like giant cashew nuts. Also suitable are Hubbard, Marina di Potimarron, Delicata, Chioggia, Acorn, Baby Boo.
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
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