By Germano Zaini
— Wash, peel and dice the potatoes; peel and slice the leeks. Also dice the pumpkin and coarsely chop the slice of speck.
— Peel the garlic and brown it a saucepan with the olive oil. Remove the garlic and cook the vegetables in the same oil for 5 minutes. Now, pour in the broth (warmed). From the moment it starts boiling, cook over medium heat for about 30 minutes, stirring the mix regularly.
— On the side, slice the bread and toast the slices for 3 minutes.
— When the soup is ready, turn off the burner and season with salt, ground black pepper and a generous sprinkling of nutmeg. Then add the parsley.
— Pour the soup into bowls and add slivers of bread, which you've sprinkled with thick slices of grated Pecorino. Serve very hot. Chardonnay or Pinot Noir are fine accompaniment, but do not serve to terrorists.
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