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["Add the olive oil to a deep saucepan, and cook the onion on low-medium heat until soft and translucent, approximately 8-10 minutes.", "Add the potatoes and the pumpkin, and cook together with the onion for about 5 minutes, then cover with the vegetable stock.", "Add the sugar and the basil leaves. Cover and simmer for about 1 hour on low heat. Stir periodically.", "After one hour, add the butter and whisk everything until you obtain a smooth and delicious creamy soup.", "Add salt and pepper to taste. Serve with croutons.", "Boil a pot of water. At the boiling point, add the salt and then the corn meal, continually stirring to prevent it from sticking or burning. Stir the polenta continuously until very thick, about 20 minutes, although time varies depending on the corn meal used (you may add some additional water if it thickens very quickly).", "Coat a glass ovenproof dish (7"" x 11""x 1-1/2"") with the butter. When the polenta is ready, pour the polenta into the dish and spread so it is no more than 1/3 of an inch deep and let it cool for several hours (after it reaches room temperature place pan in the fridge).", "Slice the polenta in strips, and then into small cubes, Dust them in flour and deep-fry them in peanut oil (use a deep pot with at least an inch of oil). Cook for 8 minutes or until polenta has browned and become crispy.", "Add the warm, fried corn polenta cubes to the creamy pumpkin soup, and enjoy!", "Author's Note: Pumpkin is available only in the fall, but this soup is delicious much of the year. Try substituting butternut squash, which is available for longer periods, and prepare the same way. If you are looking for an appropriate wine, this dish pairs particularly well with an off-dry Gewurtraminer or Riesling from France or Austria."]
