Mug of Soup with Grissini Fingers

Heat the butter in a pan and gently cook the pumpkin, onion, potato, ginger and garlic until softened. Add the cardamom, tomato puree, white wine and stock and bring to a boil.

Simmer for 20-30 minutes, until soft. Puree finely in a blender until smooth. Season with salt, pepper and nutmeg to taste. Add a little more stock if the soup is too thick (which will depend on the starch content of the pumpkin).

For the fingers: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.

Brush the pastry sheets with beaten egg. Sprinkle with paprika, grated cheese, salt and pepper. Cut each sheet lengthwise into 4-5 strips. Brush the ends again with egg and stick flaked almonds on for the' fingernails'.

Place the fingers slightly curved on the baking tray and bake for about 20 minutes until golden.

Ladle the soup into mugs. Stir the creme fraiche until smooth, then put into a small plastic bag and cut off one corner to make a small hole. Pipe a spiral of creme fraiche on top of each mug of soup, then drag a cocktail stick from the middle to the outside in several places to make a cobweb effect.