Pumpkin and Sage Soup with Mascarpone | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 kilograms pumpkin (cut into 5–7 cm chunks)
• 120 millilitres extra virgin olive oil (plus extra for drizzling)
• sea salt and black pepper
• 1 onion (roughly chopped)
• 2 carrots (roughly chopped)
• 2 cloves garlic (roughly chopped)
• small handful of sage leaves
• 1 litre light chicken stock
• ¼ teaspoon freshly grated nutmeg
• mascarpone cheese
• parmigiano reggiano cheese (finely grated)
• grilled bread