To pay tribute to autumn, I thought of preparing a soup that contained some of the typical ingredients of this period such as pumpkin, mushrooms, and chestnuts. The result is a velvety, perfectly creamy soup, very fragrant and flavorful, to which we can add a touch more by adding a drizzle of truffle oil before serving it. This delicious soup can also be enjoyed the next day because it becomes even better. We can also use dried chestnuts, provided they are soaked, with a pinch of baking soda, at least 12 hours beforehand.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.6 oz Red potatoes
- 1.1 lbs Mixed frozen mushrooms
- 1.1 lbs Diced pumpkin
- 10.6 oz Boiled chestnuts
- to taste Red onion
- to taste Extra virgin olive oil
- to taste Fine salt
- 1 pinch Coarse salt
- 1 leaf Bay leaf
- 1 tbsp Dry white wine
Preparation
Wash and peel the chestnuts. Place them in a pot full of water with a bay leaf and a pinch of coarse salt. From the first boil, calculate 25/30 minutes at most. After the time has passed, turn off the heat and let them cool slightly, before peeling them completely with the help of a small knife; finally, coarsely chop them.
Meanwhile, peel the potatoes and cut them into chunks. Remove the peel, seeds, and fibers from the pumpkin and cut it into cubes.
If using fresh mushrooms, clean them and cut them into large pieces.
Finely chop the red onion and let it sauté over low heat in a tablespoon of extra virgin olive oil. As soon as it is wilted, raise the heat, add the potato chunks and mushrooms. Stir for a couple of minutes, also add the pumpkin cubes, and let them season for a few more minutes, still over high heat, stirring often.
Pour in the white wine, let the alcohol evaporate, add the chestnuts, salt, stir, and add boiling water until all the ingredients are just covered. Lower the heat, cover, and let cook, stirring occasionally, until the liquid is almost completely absorbed and the soup is almost creamy in consistency. If the water dries up too much, add a little more, always boiling.
