1Kg. of pumpkin - 250 grs. of pasta (we used spaghetti) - pecorino cheese - 2 cloves of garlic - parsley - oil of olive - chilly peppe.
Convert european unity of measure

Clean the pumpkin eliminating the filaments, harder part and reduce the pulp in dice piece.
Start frying in a pot the garlic and the chilly pepper; add the pumpkin dice, the parsley and let it cook for 30 minutes to low fire (the pumpkin releases water).
Add water to cover completely the mixture of pumpkin (see side photo) and lift the flame. When it boils, chop spaghetti and begin to cook the pasta following the indications of the manufacturer.
Season this soup with a generous handful of pecorino cheese.