Pumpkin Broth

A rainy day in Italy can eventually block a city, and if you get the not that lucky chance to walk on the slushy slurry, with festively happy horns, enraged commuters, dismayed tourists and you can still savour the wonder of wet spuce leafs scent, well that means that you are on the right way for zen enlightment. If you are a normal person who, going back home wants simply to savour a good cup of hot soup that with its brilliance evocate a bit of joy, the pumpin broth is perfect for the season.

Pumpkin (2 slices approx.)

Garlic (very little)

Onion (very little)

Extra virgin olive oil (Sabino Nomentano or another as delicate)

Rosemary salt

Freshly picked provinciali herbs (thyme, rosemary, laurus, etc.)

Juniper,

Chilli

Water

(Milk)

Cook the pumking as in the pumpkin with provinciali herbs do not sprinkle with wine, but add abundant water and cook at medium heat for at least one hour or till the pumpkin is soft and the broth shrinked (it doesn't become dense). When it's almost cooked add milk to 'velvet' the soup. Add pasta, cereals, or thick slices of toasted Italian bread, or friselle, miso, tofu or mature cheeses.

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