• Sauté some onion in a little olive oil, add the pumpkin in pieces. 

​​

• Add enough broth to cover the pumpkin. 

 

• Add a pinch of grated ginger.

​

• Cook and then puree with an immersion blender. 
   

• Season with salt and pepper and serve on individual plates with a spoonful of sour cream, croutons and sliced Royal Loin of Salumificio San Carlo.