Pumpkin and chestnut cream soup Italy Recipe

First, cut the chestnuts with a knife and cook for about 30 minutes in boiling salted water with the addition of thyme sprigs.
Once boiled, remove both the outer and inner skin and set aside.

Meanwhile, peel the pumpkin and cut it into cubes.

Fry chopped herbs (onions, celery, carrots) in a little oil, add pumpkin and season to taste.
Cover with broth and cook for at least 15 minutes or until tender.

Add the chestnuts (reserving some for garnish), cook for a few more minutes, season with salt and pepper, and season with nutmeg.
Then mix in a blender until you get a smooth cream.

Pumpkin and chestnut cream soup is completed. Transfer to a plate, garnish with the chestnuts and rosemary sprigs set aside, and serve.