Wash the cauliflowers, chop them and cut the stem into small pieces.
Cut the pumpkin into cubes after removing the peel well.
Wash the potatoes and zucchini and cut them into regular cubes.
Chop the onion and carrot, put all the vegetables in a large pot and pour cold water until they are completely covered.
Add salt and three tablespoons of extra virgin olive oil.
Stir the vegetables repeatedly and cook the minestrone over low heat for about 90 minutes, covering the pot with a lid. Stir from time to time and taste to season with salt. You can serve with croutons.