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Pulire la zucca, privandola di buccia, semi e filamenti, tagliarla a tocchetti. Pulire le patate, sbucciarle e tagliarle a pezzetti.
In una pentola capiente soffriggere lo scalogno pulito e tritato in un filo d’olio extravergine d’oliva. Aggiungere i pezzi di zucca e di patata e qualche mestolo di brodo vegetale ben caldo. Coprire con un coperchio e far cuocere per circa 15-20 minuti fino a che le verdure non saranno ben cotte e morbide. Aggiungere a piacere un pizzico di sale, pepe e noce moscata; frullare il tutto con un frullatore a immersione fino a ottenere una consistenza liscia e cremosa.
Servire ben calda in una fondina.
Si può guarnire a piacere con una cucchiaiata di panna acida, crostini di pane abbrustoliti e semi di zucca tostati.
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