To prepare the Italian pumpkin soup.
Start by preparing the vegetable broth. Then move on to cleaning the pumpkin.
Cut it into slices and remove both the outer skin and the seeds.
At this point you will have to get about 600 gr. of pulp, then cut it into cubes.
Peel the potatoes and also cut them into cubes but smaller than the pumpkin.
Peel and finely chop the onion, then transfer it to a pan with 4 Tbsp of extra virgin olive oil and let it brown on low heat.
Once the onion has changed color, add the pumpkin and potatoes.
Also, add a part of the broth to cover all the vegetables, the rest will be added later.
Season with salt and pepper.
Cook on a low heat for 25-30 minutes, adding more broth if necessary from time to time.
Once the vegetables are cooked, turn off the heat and blend everything with a hand mixer until you get a smooth and homogeneous cream.
Then add 50 gr. of Parmesan cheese, the cinnamon, nutmeg, and blend together.
Your pumpkin cream is now ready!
To prepare tasty accompanying parmesan croutons.
Cut the bread into not too small cubes and place them on a baking sheet lined with parchment paper
Drizzle with oil and sprinkle with grated Parmesan cheese, mix and cook for about 5 minutes in a preheated oven at 200° C. in grill mode.
Then take them out from the oven.
Serve the Italian pumpkin soup in a bowl adding the golden parmesan croutons on the surface.