Northern Italian Fall Pumpkin Soup

1/2 pumpkin (you can roast the other half for addition to another meal)

1/2 savoy cabbage

1 onion

1 tbsp of butter

1 clove of garlic

1 bay leaf

1 sprig rosemary

4 leaves of sage

1 cup of rigatoni pasta (any small pasta type will do)

4 tablespoons extra virgin olive oil 

Salt and pepper to taste

Slice the cabbage into thin strips and blanch for 1 minute in boiling, lightly salted water. Drain the cabbage, reserving the water, and immediately immerse it in a bowl of cold water.

Peel the pumpkin and dice into small cubes. Finely chop the sage and rosemary. 
Peel the onion and thinly slice. 

Place butter in a pot. Heat the pot, then add the bay leaf torn in half and the sliced onion. Stir for a couple of minutes to soften the onion. Then add a ladleful of hot water from blanching the cabbage. Stir and stew the onions for a couple of minutes until the water has evaporated.

Then add the pumpkin and peeled, crushed garlic. Season with salt and cook for a minute. Then add the cabbage and stir well. Sauté the vegetables for a couple of minutes, then add enough cabbage cooking water to completely cover the vegetables. Cook for 10 minutes.

Season the soup with salt, then add the pasta.

Cook the pasta for the time indicated on the box. Once cooked serve the soup garnished with the sage, rosemary, black pepper and extra virgin olive oil.