A really simple, but succulent dish. 
Onion, leek, celery, garlic and pumpkin, sauteed in just a couple tablespoons of EVOO with a few rosemary sprigs and sea salt. Then vegetable bouillon cubes and water added and simmered until the pumpkin was just tender. Cannellini cooked separately and added; simmered another few minutes for flavors to meld. I didn’t have any parsley, so I added some finely chopped Tuscan kale leaves, along with a grinding of black pepper–just a few twists of the mill. The photo isn’t the best, but the soup was amazing–buttery rich, with sweet pumpkin flavors and an odd haunting hint of Parmesan cheese (maybe it was my taste memory filling in the blanks?). Yum.