2 tablespoons extra virgin Olive oil
1 Celery heart, cut into thin rounds
13 oz Potatoes, peeled and cut into1/4 inch cubes or coarsely grated
1 1/2 lb pumpkin flesh, cut into 1/2 inch cubes
1. Heat the oil in a 4 qt nonaluminum pot. Add the Celery heart and cook over gentle heat for 2 minutes, stirring constantly with a wooden spoon. Add the Potatoes and cook for 1 minute. Add the pumpkin cubes and 2 cups water. Add Salt and bring to a boil. Cover the pot and simmer for about 40 minutes, stirring from time to time, until the potatoes disintegrate.
2. Pour the soup into a tureen and serve very hot. Add Pepper before eating. This soup is also excellent cold.