Vellutata Gran Maremma

Peel the onion and slice it finely. Cut the pumpkin, remove the seeds and internal filaments with a spoon. Remove the peel and cut the pumpkin pulp into cubes. Brown the onion and a sprig of rosemary in a drizzle of oil, then add the pumpkin cubes. Stir and cook for a minute, then cover with the vegetable broth and let it simmer for 15 minutes. Meanwhile, prepare a quick pesto. Wash the basil leaves well and put them in the glass of the mixer. Add the grated Gran Maremma and the oil. Blend intermittently until you get a basil cream. Slice the bland bread and toast it in a pan until crispy. Add the Maremma milk to the pumpkin, mix and blend until you obtain a thick and homogeneous velvety, season with salt and pepper. Serve the soup, add a spoonful of basil pesto, toasted bread and a quenelle of Maremma Ricotta Latte. Complete with a drizzle of raw oil and serve.