Clean and cut the leek into slices, fry it in hot oil for a few minutes, simmer with the vegetable broth until reduced. Then add the chopped pumpkin and two sage leaves. Cover and cook in the broth for about 30 minutes, until the pumpkin is well done and soft. Season with salt and pepper, remove the sage leaves, add the cream and blend.
Put the soup into the dishes, add the smoked Pancetta Fiammiferi, which you have crisped nicely in a pan and sprinkle with the crumbled amaretti biscuits.