Pumpkin Cream With Radicchio

Preparation:

Preparation: Clean the pumpkin from the rind and internal filaments and cut it into cubes. Peel the potato and wash it. Peel and wash the radicchio and cut it into small pieces. Heat the oil in a saucepan and, over a moderate heat, let the chopped onion dry. Stir often, making sure it does not brown, then after about 15 minutes, add the diced pumpkin and raise the heat. Add salt, pepper and a little grated nutmeg and leave the pumpkin to flavor for 5-6 minutes. Pour over 100 cl of boiling water, add the whole potato and stock cube and cook for about 30 minutes. When cooked, pass everything through a vegetable mill or blender in order to have a very smooth cream. Put it back on the heat and, when it comes to a boil, add the radicchio and cook for a few more minutes so that the radicchio remains almost raw and crunchy. Its bitter taste creates a pleasant with the sweet flavor of the pumpkin. Serve the soup piping hot, sprinkled with grated cheese.