Pumpkin and Potato Soup with Mushrooms

Method

1. Prepare the vegetable broth: roughly chop one carrot, two celery ribs, and one yellow onion. Heat olive oil in a pot and sauté the onion until translucent, then add the carrot and celery. Cook for a few minutes, then cover with water and simmer for about 20 minutes.
2. While the broth is cooking, peel and dice the pumpkin and potatoes into small cubes. (Use a dry, Northern variety of pumpkin like Vanity or Delica.)
3. In a separate large pot or cast iron pan, heat olive oil and add a crushed garlic clove. Discard any garlic that is green or sprouted. Add a chopped spring onion (optional).
4. Add the diced pumpkin and potatoes to the pot. Sauté until they start to brown and stick slightly. Season with salt.
5. Add a couple of sprigs of fresh rosemary and pour in enough vegetable broth to cover the vegetables. Let the soup simmer until the potatoes and pumpkin are tender and begin to break down.
6. Meanwhile, clean the mixed mushrooms (shiitake, cardoncello, porcini, chanterelle) using a small knife and damp paper towels. Cut them into bite-sized pieces.
7. In a separate pan, heat olive oil with a halved garlic clove. Once the garlic sizzles, add the mushrooms. Sauté over high heat until golden and crispy. Season with salt only at the end, add pepper and rosemary.
8. Break some leftover pasta (fettuccine, spaghetti, or any shape) into small pieces and add them to the soup. Cook until the pasta is al dente and the soup has thickened into a creamy consistency (the potato and pumpkin will naturally thicken it).
9. Stir in a handful of grated Parmigiano Reggiano and a few chunks of fiordilatte (fresh mozzarella). Let the cheese melt gently.
10. Serve the soup topped with the sautéed mushrooms and a sprinkle of fresh herbs if desired.