Cut the pumpkin into small pieces and put it on to boil with the potatoes, peeled and cut into pieces. Add a spoonful of vegetable stock or salt to the water.
When the vegetables are cooked, drain them, retaining the cooking stock. Place the pumpkin flesh and potatoes in a deep saucepan and add a glass of stock. Start blending with a stab mixer and dribble in a spoonful of Zucchi organic extra virgin olive oil and half a teaspoon of Zucchi pumpkin seed oil. Blend all the ingredients to a creamy consistency, adding stock as required. Add salt and pepper to taste.
Then add a few sprigs of rosemary and the vacuum-packed pre-cooked chestnuts, crumbled into pieces (set a few whole ones aside for garnish).
Fry the smoked pancetta or bacon briskly in a non-stick frying-pan.
Serve the pumpkin soup with a few chestnuts, the crispy bacon and a few sprigs of rosemary. Add pepper to taste and complete with a dribble of Zucchi pumpkin seed oil.
Ragoût Food is a small good food guide. The blog's name comes from the French verb ragoûter, which means “to reawaken the appetite". Virginia is always on the look-out for new eating-places to discover and original recipes to make and post online.