To prepare the vegetable broth, put the onion, celery and tomatoes in a pot with water and let them boil for about an hour and a half.
Clean the sunroot and peel the potatoes. Cut these ingredients into dices. Fry the sliced and peeled shallot with a drizzle of extra-virgin oil in a casserole. Once sautéed, add the sunroot and potatoes.
Let the ingredients toast and cover with vegetable broth until the sunroot and potatoes are cooked. Place the ingredients in a large bowl and blend them with an immersion blender, adjusting the consistency by adding vegetable broth. Place the pumpkin seeds on a baking dish and toast them for 45 minutes in a oven at 150°C, stirring them every 15 minutes. Prepare the soup in the dish by adding Cicioni in slices and the toasted pumpkin seeds to taste.