Pumpkin & Chestnut Soup

Warm up your autumn evenings with Olivia Cavalli's rich and comforting Pumpkin & Chestnut Soup. Bursting with the earthy flavors of roasted pumpkin and sweet chestnut, this hearty dish is perfect for cosy nights in and is the ultimate seasonal recipe to enjoy as the temperatures drop.

Serves 2-4

Ingredients 

• Extra virgin olive oil
• 1 onion, peeled and diced very finely 
• 1 carrot,  peeled and diced very finely 
• 1 stick celery, chopped very finely 
• Pinch of chilli flakes
• 1 bay leaf
• A few sage leaves
• 10g dried porcini mushrooms 
• 550 - 600g pumpkin or squash (I like the delica, onion and kabocha varieties)
• 1180g cooked chestnuts, crumbled
• 1 tbsp concentrated tomato puree

Method

1. Pour a generous puddle of oil in a large, wide saucepan and add the diced onion, carrot and celery, along with a pinch of salt. Cook on a low heat for around 20 minutes, stirring occasionally, until soft and lightly golden. Add the chilli, bay and sage and cook for a further 5 minutes

2. Meanwhile, prepare the mushrooms. Put them in a small bowl and cover with boiling water. Leave to soak and soften while you prepare the pumpkin.

3. Depending on the variety of your pumpkin, you can keep the peel on (those I’ve mentioned above have a nice flavour) or remove it, if you prefer. Chop the flesh into cubes around 1-2cm and set aside.

4. Lift the porcini from the liquid and chop finely. Add them to the pan, along with their liquid. Add the pumpkin, chestnuts and tomato puree then cover everything with water - I used around 800ml. Bring to the boil, then reduce to a simmer. Season with a pinch of salt and cook for around 40 minutes, stirring occasionally and adding small splashes of water if needed, until the pumpkin has softened and is breaking down. The soup should be thick. Taste for seasoning and remove the sage and bay.

5. To serve, divide between warm bowls and top with Parmesan and a sprinkle of parsley.