A rainy day? Bring the sun back with this fantastic comfort food.

Ingredients

  • 800 g /

    pumpkin

  • 2 /

    potatoes

  • 150 g /

    smoked bacon or pancetta

  • 500 g /

    vacuum-packed pre-cooked chestnuts

  • to taste /

    Rosemary

  • to taste /

    PUMPKIN SEED OIL

    zucca-250 Find out more
  • a spoonful /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
  • to taste /

    Salt

  • to taste /

    Pepper

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Instructions

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.

THE CHEF:

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.