To pay homage to autumn, I thought of preparing a soup that contains some of the typical ingredients of this season, such as pumpkin, mushrooms, and chestnuts. The result is a velvety, perfectly creamy, very fragrant, and flavorful soup to which we can add a little extra touch by adding a drizzle of truffle oil before serving. This exquisite soup can also be enjoyed the next day, as it becomes even better. We can also use dried chestnuts, provided they are soaked, with a pinch of baking soda, at least 12 hours before.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10 oz Red potatoes
- 1 lb 2 oz Mixed frozen mushrooms
- 1 lb 2 oz Diced pumpkin
- 10 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 the chestnuts and peel them. Put them in a pot filled with water with a bay leaf and a pinch of coarse salt. From the first boil, count 25/30 minutes at most. Once the time has passed, turn off the heat and let them cool slightly before taking them and removing the outer skin with the help of a knife; finally, chop them coarsely.
Meanwhile, peel the potatoes and cut them into chunks. Remove the skin, seeds, and filaments from the pumpkin, and cut it into cubes.
If using fresh mushrooms, clean them and cut them into large chunks.
Finely chop the red onion and let it sauté over low heat in a tablespoon of extra virgin olive oil. As soon as it wilts, turn up the heat, add the potato chunks and mushrooms. Stir for a couple of minutes, add the diced pumpkin, and let it flavor for a few more minutes, always over high heat, stirring often.
Pour in some white wine, let the alcohol evaporate, add the chestnuts, season with salt, stir, and add boiling water until the ingredients are just covered. Lower the heat, cover, and let it cook, stirring occasionally, until the liquid is almost completely absorbed and the soup has a nearly creamy consistency. If the water dries up too much, add a little more, always boiling.
