Autumn Soup with Pumpkin, Chestnuts and Mushrooms

Method

1. Cut a slit in each chestnut. Place them in a saucepan with 2 bay leaves, 1 rosemary sprig, and enough water to cover. Bring to a boil and cook for 15 minutes. Drain and peel while still warm; set aside the peeled chestnuts.
2. Peel the pumpkin, remove seeds and fibrous interior. Cut into irregular cubes.
3. Peel the potato and cut into cubes similar in size to the pumpkin.
4. Clean the mushrooms and cut into irregular pieces. If using dried mushrooms, rinse quickly and cut into pieces (no need to soak).
5. Trim the spring onion (use both white and green parts). Peel the garlic clove. Finely chop the spring onion and garlic.
6. Strip the rosemary leaves and pick the sage leaves. Crush the juniper berries. Finely chop everything together with the herbs to make an aromatic mix.
7. Heat a generous drizzle of olive oil in a large pot over medium-low heat. Add the chopped spring onion, garlic, and the aromatic mix. Sauté for a couple of minutes until fragrant.
8. Add the mushrooms. If using fresh mushrooms, cook for 2 minutes until they release their juices. If using dried mushrooms, add a splash of water. Cook until the liquid evaporates and the bottom starts to stick.
9. Add the pumpkin and potato cubes. Season with a pinch of salt. Stir well, cover, and cook for 6-7 minutes, allowing a fond to develop on the bottom of the pot.
10. Pour in cold water to cover the vegetables by about 1 inch. Increase the heat, bring to a boil, then reduce heat to medium-low, cover, and simmer.
11. Add the peeled chestnuts to the pot. Continue cooking for about 20 minutes, until the vegetables are tender.
12. (Optional) For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, leave it as is for a rustic soup.
13. If making the vegetarian version, stir in 1/4 cup of cream (or to taste) and add freshly ground black pepper. Cook for another 2-3 minutes.
14. Adjust salt to taste. Serve hot, drizzled with a little extra virgin olive oil.