Vellutata di zucca with mushrooms and beans
Dice the flesh of a medium-sized pumpkin,, bake it at 160 °C for 40 minute and then put it into the food processor until it has become a thick cream. Stew 500 g of fresh mushrooms (Boletus edulis) in the broth with a spoonful of extra virgin olive oil, a chopped onion and a single slice of raw ham (100g).
Cook 300 g of pinto beans with a stick of celery, an onion and a diced carrot; when ready, separate the beans from the other vegetable, mix them into the mushrooms and simmer for some minutes.
Lay some creamy pumpkin flesh flat in every hot soup plate and spread mushrooms and beans on it. Before serving, sprinkle some extra virgin olive oil.