Pumpkin and potato cream soup with Italico cubes

Italico, pumpkin, potatoes, onion

Fry chopped onion and celery and add pumpkin, diced potatoes and a pinch of salt. Add 4 glasses of water and cook for 30 minutes. Remove from heat and blend until smooth. Serve in an elegant teacup, with diced Italico cheese and a parsley leaf.