Dice the pumpkin and cook in a little salted water indes on the stove top until it breaks down.
Make into puree with a blender.
(You can also chop the pumpkin with a fork if you like it a little coarser).
Season with mustard, Prosecco, honey, black chili, pepper, Marsala and clear vegetable soup.
Keep simmering on low heat.
Add a little skimmed milk, the grated pecorino, the ricotta cheese until the soup becomes creamy.
Finish with a dash of olive oil and add freshly ground nutmeg.
Just in time for the Halloween holiday, an ancient Sicilian pumpkin soup recipe that has it ditto and will awaken all spirits.
If you make the effort to hollow out the pumpkin artfully and decorate your table with a pumpkin light, a Sicilian wine should not be missing
Tip: Go ahead and use better olives – it pays off!
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