Chestnut, Porcini, Pumpkin & Farro Soup
One of the rustic hearty soups that you’ll find served inland at the agriturismi and restaurants that span the Apennine highlands is this pumpkin, porcini mushroom, chestnut and farro one that is a meal in itself
Ingredients
- 200 g 200 g Pumpkin, peeled and cubed
- 150 g Borlotti or Brown Beans
- 100 g Farro
- 100 g Porcini, Chantrelles, or Chestnut Mushrooms If you use dried mushrooms, reduce the quantity! 20/30 g will be enough!
- 50 g Roasted Chestnuts peeled If you can't roast, boil them by cutting in half for 10 minutes in their shells and then deshell and add to the soup mixture for the final 30 minutes
- 1 L Water
- 1 Onion
- 1 Carrot
- 1 Garlic Clove
- 1 Celery
- 4/5 Sage leaves
- Extra Virgin Olive Oil
- Salt & Pepper to taste
Notes
Chop all the vegetables into small cubes: pumpkin, onion, carrot and celery. Put in a saucepan,and add 1 liter of water, salt and cover and bring to the boil. Add the washed farro, the roasted chestnuts and beans, sage leaves; cover with a lid and cook for 40 minutes.
In a small pan, fry two tablespoons of oil with a clove of crushed garlic; then add the mushrooms and leave them to cook for a couple of minutes
After 40 minutes add the garlic and mushrooms to the soup with the cooking oil to the soup. Mix well and continue cooking for another 5 minutes or until the soup has reached the desired consistency and creaminess.
Season with salt and pepper and let it rest for 5 minutes and serve.
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