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Le strade di Torino

Chestnuts | A soup woth pumpkin, chestnuts and potatoes

Chestnuts | A soup woth pumpkin, chestnuts and potatoes

As we could see, during these last days the weather seems like spring time, however I started to cook some soups for my dinners while waiting for the cold rainy days. Last weekend I made a trip to the mountains where I used to pick up chestnuts as a kid. This is the perfect time to use this fantastic “wild fruit” from our hills and mountains. The Chestnut is really a rich food and easily found in our forests (with the excuse of a trip outside the door).

I thought it would be a good idea to combine the products I had picked – chestnuts, pumpkin and potatoes (ah! The inevitable rosemary) – to make a tasty cream. This time take some time to prepare this recipe, it will be worth it, I assure you!


Ingredients for about 4 to 5 persons

  • 20/25 chestnuts (better brown, big ones)
  • 4 medium sized potatoes
  • ½ kg of pumpkin
  • some slice of lard
  • toma cheese
  • rosemary
  • pepper
  • oil evo q.b.
  • vegetable broth (I used the powdered vegetable nut)

for gasket:

  • toasted black bread
  • tomato cubes
  • oil and pepper



1. boil the chestnuts in a pressure cooker with a spoon of large salt for about 25 minutes.

2. after peeling potatoes and pumpkin, cut them into cubes, prepare the broth in a pot, a spoon of powdered nut for about a liter of water


3. once you have boiled the chestnuts, stripped and removed the coat

4. take the pressure cooker (or if you do not have a good enough normal pot and prolong the cooking) add oil to enough and pour the potatoes, pumpkin and chestnuts to brown them for about 5 min.


5. pour the hot broth in the pressure cooker until covered with vegetables.

6. close the pressure cooker and cook on medium heat for about 25 minutes

7. once cooked, mix the mixture until you get a velvety (if it is too liquid, cook it again until the required density is reached)

8. If you use a normal pot, then the cooking time will be about 40 min.

9. grated and served with some slices of black bread, a spoon of oil, a slice of lard, a few cubes of tomato and a sprinkling of pepper.

All images © 2017 Mike Negrello