Zuppa di Zucca e Fagioli

Peel the Delica pumpkin, remove the seeds and stringy bits, then cut the flesh into 1-2 cm cubes.

In a large, heavy-bottomed pot or Dutch oven, heat 10 grams of extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped yellow onion, carrot, and celery stalk to the pot. Sauté gently over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, forming a soffritto. Add the minced garlic cloves, chopped fresh rosemary, and chopped fresh sage leaves, and cook for another 2 minutes until fragrant.