Soup - Pumpkin and chestnuts

An amazing soup to warm up your supper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the chestnuts for one hour with some laurel. When they are ready, take them out of the water and peel them while still hot.

Step 2

Prepare the pumpkin, peel it and slice it in small cubes.

Step 3

Prepare the potatoes, peel them and slice them in small cubes.

Step 4

Mince the onions, carrots and celery as small as you can.

Step 5

Take a large pot, pour some olive oil and ease down all the vegetables.

Step 6

Switch on the heat and poor some water into the pot. It is enough to just cover the vegetables. Add salt, pepper, rosemary and laurel. Add 3/4 of the chestnuts too.

Step 7

Cook the soup until the it get creamy. It can take one hour, depending on how big your vegetables are. Stir the soup every now and then and add a spoon or two of water in case it gets too dry.

Step 8

When the soup is almost ready, add the pastina and some more water because the pasta needs it in order to cook. Cook the pasta as long as it is indicated on the box, usually it takes about ten minutes. Serve adding the chestnuts we kept aside.