Pumpkin soup with puff pastry breadsticks

Ingredients for 4 people
600 g prepared pumpkin
400 g potatoes
200 g leek
1.5 litres water or vegetable stock
4 or 5 sage leaves
Extra virgin olive oil, preferably from Lake Garda
Salt and pepper

The vegetable weights refer to peeled and prepared vegetables.
I wash and slice the leek.
I prepare the pumpkin and cut it into small pieces.
I peel and dice the potatoes too.

I put about half a glass of oil in a saucepan.

I add the vegetables and sage, sauté for a few minutes and add salt and pepper.

I add the water.

I cook with the lid on for 30 minutes, then blend with a hand blender, pouring in a little oil in a thin stream to emulsify it.

It should be smooth and velvety.

PUFF PASTRY BREADSTICKS
1 rectangular roll puff pastry
4 or 5 slices mortadella, or cooked ham, speck or prosciutto crudo as preferred
1 egg
4 tablespoons grana
Sesame and poppy seeds

In a small bowl, I mix the egg with the Parmigiano.

I unroll the pastry and brush with the egg, reserving some for finishing.

I cover half with mortadella.

I fold it like a book and press the edges firmly.

With a knife, I cut strips about two centimetres wide.

I gently take each strip and twist it.

I arrange all the breadsticks on a baking tray lined with baking parchment, brush with the remaining egg and scatter with poppy and sesame seeds.

I bake in a preheated oven at 180°C for about 15 minutes.
I let them cool and serve with the pumpkin soup.
These breadsticks are also delicious with an aperitivo. Make an assortment by varying the cured meats inside, and vary the outside with oregano, chilli, cumin seeds and so on.
To finish, I serve the soup with a drizzle of oil and freshly ground pepper if liked.