Crema di Zucca e Patate

This is a truly elegant soup,” said Luisa Cappelli, tantalizing me long before I actually got to taste it. “And since it is so easy to make, you can look like an expert without much exertion.” Something we are all more than happy to go along with. Her wintertime soup relies on amber-colored pumpkin or butternut squash. In Tuscany, a big pumpkin is known as a zuccone, as is anyone who is a bit slow in school, being as thick as the rind of the pumpki