Soup with Pumpkin "Minestrone con la zucca"

Lombardy

Cooking time: 40 minutes Difficulty: Ingredients, amounts for 4 people: butter: 1 oz grated Parmesan cheese: milk: 1 ¾ pints salt: 'spaghetti' (long, thin dried pasta): 2 oz pumpkin: 14 oz

Preparation: Remove the rind and seeds from the pumpkin then cut in to pieces. Place a large pot of salted water on the heat. As soon as it is boiling add the pumpkin and allow to cook. When it is ready, drain and pass through a sieve, allowing the puree to fall into a saucepan. Add the milk and mix well then place the pot over heat and allow to boil. When it begins to boil, add the spaghetti broken into pieces. When cooked, remove the saucepan from the stove and add the butter and plenty of Parmesan cheese. Serve the soup very hot.