Smooth pumpkin and robiola soup seasoned with rosemary


Finely chop the onion and cut the pumpkin into pieces after peeling it and removing the seeds, chop the rosemary and set 4 tufts aside.
Brown the onion in a saucepan with the oil, add the pumpkin, season with salt, let the flavours infuse for several minutes, dilute with the vegetable stock, cover and simmer on a low heat for 30 minutes.
Blend the pumpkin to a smooth consistency, add the chopped rosemary and the robiola.
Serve immediately, garnishing with a little rosemary.