Prepare the vegetables for the soffritto
I cut the onion, carrot, and celery into fairly large pieces but all more or less the same size. This way they all cook together without any remaining half-raw, and I don't waste time chopping finely.

Clean and cut the pumpkin
I take the Delica pumpkin and cut it in half, then in half again: this way the seeds come out easily. I remove all the stringy central part and carefully peel it (it's tough, be careful!). I cut it into uniform pieces of 3-4 cm: it will cook perfectly and evenly.

Light soffritto
I heat the extra virgin olive oil in a large pan. I add the onion, carrot, and celery, and cook them over medium heat, stirring occasionally. I wait until they become golden and soft, which takes 3-4 minutes.

Cook everything together
I add the pumpkin pieces and sauté them for 2 minutes, stirring well. I season generously with salt so it takes on flavour. I pour in cold water to cover everything by about 1 cm. I bring to a boil, cover, and let it cook for 20 minutes over low heat.

Blend and serve
Perfectly cooked vegetables! I turn off the heat, take the immersion blender, and blend everything directly in the pot. 1-2 minutes and it becomes a perfectly smooth cream. Serve immediately piping hot with a drizzle of extra virgin olive oil on top.