Squash Tagliolini Soup

Preparation:

Preparation: Prepare a chopped onion, garlic and bacon and let it dry for 5 minutes, over low heat, in a rather large saucepan, with the lard, wetting from time to time with a spoonful of water. Peel the potatoes, wash them and cut them into cubes. Remove the rind and seeds from the pumpkin and divide it into cubes of the same size as those of the potatoes. Put the two ingredients in the saucepan and let them flavor in the sauce for a few minutes, stirring often with a wooden spoon. Season with salt and pepper, cover with a liter and a half of water, then bring to the boil and throw away the fresh pasta. Stir, completing the cooking and adding, only if necessary, more boiling salted water. Keep the heat moderate and the container covered. After about 15 minutes, everything will be cooked through and the soup will be just right thick. Sprinkle with grated Parmesan, mix and serve.