Crema di Zucca (Pumpkin Soup)

Prepare the vegetables: Peel and deseed the pumpkin, then cut it into 2-3 cm cubes. Finely chop the yellow onion, carrot, and celery stalk for the soffritto.

In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped yellow onion, carrot, and celery stalk. Sauté gently for 8-10 minutes until softened and translucent, but not browned.

Add the cubed pumpkin to the pot along with the fresh rosemary sprig. Stir well to coat the pumpkin with the soffritto.