Many different varieties of pumpkin can be found on the market, but the best are the Lagenaria, Marina di Chioggia, Gialla grossa, Lunga piena di Napoli, Cucuzzella d’Italia, to name the most common. They are used to cook many dishes, from gnocchi to pancakes. The pumpkin is rich in water and potassium and contains only 31 calories per 100 grams.
Brown the celery and the carrot in a pan with a little butter. Add almost all the pumpkin and cover with stock. Leave until well cooked, reduce to a pulp with a hand blender and season with salt, pepper and a few crushed amaretti biscuits. Half-cook the remaining pumpkin in a pan with a little stock. Cook the pasta in boiling, salted water and drain. Sauté the pasta in the pan with the mixed chopped aromatic herbs, poppy seeds and a spoonful of olive oil. Divide the cream into bowls and sprinkle with the pasta mixture. Sprinkle with thin slivers of mature Parmesan cheese and the pumpkin in little pieces.