1 kg fresh pumpkin
Salt and pepper
Peel and cube the pumpkin and potatoes and boil in 2 litres of water, chicken, or vegetable broth until soft. Blend or puree the broth when cool. Fry the washed and chopped leeks and onion in olive oil with salt and pepper to taste. Add to the pumpkin broth. Heat gently and add a bit of nutmeg. Stir in ½ cup of cream. Serve with shaved parmesan and a little drizzled olive oil. Eat with your favorite type of crusty bread.
Thank you, Chef Riccardo, for a wonderful and warming autumn recipe!