The pumpkin, mushrooms and chestnuts soup is fragrant and comforting, in a spoonful it contains all the flavor of autumn …
| 1 garlic clove | |
| 1 onion | |
| 300 g pumpkin, peeled off | |
| 300 g shiitake mushrooms | |
| 300 g di chestnuts | |
| 3 tablespoons extra-virgin oil | |
| vegetable stock | |
| salt&pepper | |
| dried thyme leaves | |
| parsley |
| 1. | Peel off the chestnuts and steamed them until tender but still firm, wash the mushrooms thoroughly and cut into slices, cut the pumpkin into cubes and put aside for a moment. Peel the garlic clove and onion and finely chop the onion. |
| 2. | Heat the extra-virgin olive oil in a large saucepan and sauté onion and garlic for a few minutes. Remove the garlic, add the pumpkin and mushrooms and cook a few minutes stirring often. Now add the hot stock to cover the vegetables abundantly. |
| 3. | Cook until the vegetables are almost completely cooked (about 15 minutes) and add the chestnuts cut into pieces. Finish to cook, adjust in salt and pepper, add the dried thyme if desired, the parsley and serve hot. |
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