Mantuan pumpkin soup

800 g prepared pumpkin
1 onion
2 shallots
2 potatoes
1 celery stick
Oil
Sage
6 slices rustic bread
Nutmeg, salt and pepper
50 g Parmigiano
Vegetable stock
I put a little oil in a saucepan.
I dice all the vegetables and sauté them, adding 3 or 4 whole sage leaves, which we will remove before blending.
I cover with vegetable stock, without adding too much. If the soup is too thick after blending, we can still thin it a little.
I lower the heat, cover and cook for 30–40 minutes.
I cut the bread into cubes, coat with oil and add a little chopped sage and the grana.
I toast it in a frying pan or the oven until crisp.
After removing the sage, I blend the soup, adjust the salt and pepper, check the thickness and grate in a little nutmeg.
I pour it into bowls, drizzle with extra virgin olive oil and add freshly ground pepper.
I prefer to give each person a small bowl of croutons to add as they wish.