Creamy pumpkin soup


1 kg of pumpkin
1 white onion
1 sprig of rosemary
1 a pinch of nutmeg
1 teaspoon of cinnamon
Some vegetable broth
Salt/pepper to taste
250 gr. of smoked provola
150 ml milk
150 ml cream
25 gr flour
4 slices of old white bread

Clean and peel the pumpkin, cut into slices and then into pieces. Dice the onion and brown it over a low-medium flame in a pan with three tablespoons of extra-virgin olive oil. Add the pumpkin after about 5 minutes, cover and let cook for ten minutes.
Add a few ladles of broth and continue to cook it over the low flame, covered, stirring with a wooden spoon from time to time until the pumpkin begins to fall apart (this could take about 20 mins). If the pumpkin gets too dry, add some more broth, a ladle at a time.
Just before it’s done, adjust the salt and pepper and then add the nutmeg and cinnamon to taste (7).

When the pumpkin is cooked, put it in a blender and make it creamy.

Cut the smoked provola (scamorza) into small pieces. Place in a bowl and cover with milk. Let it soften overnight. Finely chop the onion (you can even put it in the blender). Brown it in a bit of butter. Put the cheese and the milk it soaked in, the onion and the cooking cream into a small pan. Let it all melt slowly ‘au bain marie’, stirring constantly. Once the cheese has melted let it cool and stir from time to time.

To make rosemary croutons cut the day-old bread into cubes and fry it in a wide pan with butter and the rosemary.