Pumpkin soup


4 tbsp olive oil

½ leek, finely chopped

½ kg pumpkins, peeled, deseeded and chopped into chunks

1 potato, peeled, and chopped into chunks

700ml water

2 slices rye bread or other stale bread as you please

4 tbsp Parmesan cheese

salt and pepper


Heat 2 tbsp olive oil in a saucepan, then gently cook the leek for 2 mins, add the pumpkin (previously peeled, deseeded and chopped) and the potato (peeled and chopped), then carry on cooking for 5 minutes (this step is very important), until it turns golden.

Pour 700 ml of water into the pan, add salt and pepper and bring to the boil; simmer until the squash and potato are very soft. Pour into the blender, add 2 tbsp Parmesan cheese and adjust salt and pepper, mix.

While the soup is cooking, slice the bread, then cut into small dices. Heat the remaining 2 tbsp olive oil in a non-stick pan, then cook until it becomes crisp, add the remaining Parmesan. Serve the soup scattered with the rye bread crostini.

Background music: “A modo tuo” by Ligabue.


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