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Minestra di zucca e castagne (pumpkin and chestnut soup with parmesan croutons)

Name: Minestra di zucca e castagne (pumpkin and chestnut soup with parmesan croutons)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 50g piece pancetta; 2 eschalots, thinly sliced; 1 garlic clove, finely chopped; 1 celery stalk, thinly sliced; 3 thyme sprigs, plus extra leaves to serve; 250g butternut pumpkin, peeled, cut into 3cm pieces; 250g chestnuts, peeled; 1 small rind parmesan, plus 1/3 cup (25g) grated parmesan; 1.5L (6 cups) chicken or vegetable stock; 1/2 loaf day-old ciabatta, cut into 2.5cm pieces

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Silvia Colloca's minestra di zucca e castagne (pumpkin and chestnut soup with parmesan croutons)

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by Silvia Colloca

Cook and author

Oct 03, 2015

Chestnuts add a nutty twist to traditional pumpkin soup. Serve with loads of ciabatta and parmesan to make it extra-hearty.

1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
50g piece pancetta
2 eschalots, thinly sliced
1 garlic clove, finely chopped
1 celery stalk, thinly sliced
3 thyme sprigs, plus extra leaves to serve
250g butternut pumpkin, peeled, cut into 3cm pieces
250g chestnuts, peeled
1 small rind parmesan, plus 1/3 cup (25g) grated parmesan
1.5L (6 cups) chicken or vegetable stock
1/2 loaf day-old ciabatta, cut into 2.5cm pieces

Method

1.

Heat 1/4 cup (60ml) oil in a large saucepan over medium heat. Add pancetta and cook, turning, for 2-3 minutes until crisp and golden. Add the eschalot, garlic, celery and thyme, and cook, stirring, for 1-2 minutes until fragrant. Add pumpkin and chestnuts and cook for 2-3 minutes until caramelised. Add parmesan rind and stock, topping up with a little extra water to cover vegetables. Reduce heat to low and cook for 15-20 minutes until chestnuts and pumpkin are tender and liquid is slightly reduced. Season, then remove from heat and keep warm.
2.

Preheat oven to 220°C. For croutons, toss bread with remaining 1/4 cup (60ml) oil in a bowl and season well. Place bread on a baking paper-lined baking tray and sprinkle with grated parmesan. Bake for 2-3 minutes until golden.
3.

Remove pancetta, thyme sprigs and parmesan rind from soup and discard. Transfer soup to a blender and whiz until smooth, then season. Divide among serving bowls and top with croutons and thyme leaves. Drizzle with oil to serve