Soup - vegetarian
1 lb pumpkin, peeled, seeded and cubed
2 medium potatoes, peeled and cubed
2 cans (14 oz) borlotti beans, drained and rinsed
4 oz garlic crostini
2 cloves garlic, whole
2 sage leaves
1 rosemary sprig
4 tbps grated parmesan (optional)
Extra virgin olive oil to drizzle
Put potatoes, pumpkin, garlic, rosemary and sage in a medium saucepan over high heat, cover with water by about 3 inches and bring to a boil,add salt, reduce heat and simmer, covered with lid, for about 30 minutes.
In the mean time, blend beans with a bit of the pumpkin/potatoes cooking water until you obtain a smooth cream and set aside.
When potatoes and pumpkin are ready, drain them (saving the cooking water), remove rosemary and sage and blend them too, using only the cooking water necessary to blend.
If you don't like garlic, remove it before blending.
Arrange both purees in a saucepan mixing to combine, add some of the cooking water until to obtain your desired thickness.
Warm them up, seasoning with salt and pepper (or a few chilly pepper flakes).
Arrange crostini on the bottom of individual serving bowls, cover with soup, drizzle with extra virgin olive oil and parmesan.
Probably, due to the quantity of the ingredients, you'll have soup left: freeze it for the future, when you want a soup and you don't have time to prepare it!
If you haven't used all the cooking water, freeze it too; you can use it later as a vegetable broth, or in any soup.
You can use chicken broth instead of water, but it wouldn't be vegetarian.
If you want, you can cook pasta or rice or farro but you need more water/broth and you'll have to stir it constantly because creamy soups stick on the bottom of pans.