Pumpkin Soup (Zuppa di Zucca)

Ingredients

• 500 grams Pumpkin, peeled, seeded, and cubed (About 1/4 of a medium pumpkin)
• 250 ml Water
• 2 tablespoons Butter
• 1 tablespoon Sugar
• 1 pinch Salt
• 375 ml Milk
• 100 grams Bread, cubed (For croutons)
• 2 tablespoons Olive oil (For croutons)

Instructions

1. 1Peel the pumpkin and remove the seeds. Cut the pumpkin into small pieces (about 1-inch cubes).
2. 2Put the pumpkin pieces into a saucepan with the butter, the sugar, a pinch of salt, and the water. Bring to a boil, then reduce heat and simmer for 2 hours, or until the pumpkin is very soft.
3. 3Drain the pumpkin, reserving the cooking liquid. Return the pumpkin to the saucepan.
4. 4Heat the milk in a separate saucepan. Add the hot milk to the pumpkin and bring to a simmer. If the soup is too thick, add some of the reserved cooking liquid to reach desired consistency.
5. 5While the soup is simmering, prepare the croutons. Heat olive oil in a pan. Add bread cubes and fry until golden brown and crispy. Drain on paper towels.
6. 6Serve the soup hot, garnished with squares of fried bread (croutons).