Scrub the pumpkin then peel, keeping the peelings.

Cut the pumpkin in half and scrape out the seeds – pop into a pot with the rosemary, bay leaf and miso and cover with water. Bring to the boil for 30 minutes. Strain.

Cut the pumpkin flesh into large chunks. Add the butter and salt and roast in a 200 degree oven until golden brown. Place into a large pot and cover with the pumpkin stock. Simmer until soft.

For the ricotta, bring the milk and cream to the boil. Add the vinegar then turn off the heat. Allow the curds to separate then spoon into a sieve. Remove from the sieve and season with salt and pepper.

Blend the pumpkin until smooth, adding a little of the whey to reach the desired consistency.

For the palmiers, spread the sheet of puff pastry on the board. Gently score the pastry into quarters. In the middle two quarters, layer the cheese and walnuts. Fold each quarter of pastry onto the cheese and walnut mix then fold together. Pop in the fridge for 10 minutes then brush each side with the egg. Cut into 1cm slices and arrange, cut side down, on a slipmat-lined baking sheet.

Bake at 180 degrees for 12-15 minutes until golden.

Take the pumpkin skin and deep fry until crispy, seasoning with salt.

To serve, ladle the soup into the bowls, top with the ricotta and crispy pumpkin skin. Serve with the palmiers.