4 tbsp olive oil
½ leek, finely chopped
½ kg pumpkins, peeled, deseeded and chopped into chunks
1 potato, peeled, and chopped into chunks
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.