Fall is almost over and winter is kicking in: golden leaves are raining on the streets and the air is fresh and sparkling. It is still lovely to have a walk outside but once you go back home, you start craving for warmth and coziness. hence the urge for comfort food.

Soups are definitely the comfort food par excellence: they are tasty, healthy and enveloping. They smell like home and taste like love. They just make you feel good!

Today I will share a twist my boyfriend and I applied to a traditional recipe from north of Italy: the pumpkin chestnut soup 🖤

Yield: 2-3 portions

What you’ll need:

- 250g pumpkin (we used butternut squash)

- 150g pre-cooked chestnuts

- 1/2 can cannellini beans

- 2/3 cups broth

- 1 tsp onion

- 1 garlic clove

- extra virgin olive oil

- salt and pepper

- spices (we used turmeric and cinnamon)

- 2 tbsp greek yoghurt

- 2 tsp pumpkin seed oil

Wash the squash and chop it into pieces. In a pot, put the onion, garlic and olive oil and quickly stir. Then drop in the squash, 2/3 of the chestnuts and the 1/2 can of cannellini beans. Pour the broth just enough to cover the level of the veggies. Add the turmeric, salt and pepper, stir to mix everything up and close the lid. Let it cook for about 30 minutes on medium-low.

In the meantime, chop the remaining chestnuts into irregular chunks and give them a quick toast in a pan. After 30 minutes - or when the ingredients in the pot are soft and melting, turn off the heat, and blend everything together with a stick blender.

Upon serving, place some chopped toasted chestnuts in the center, with a flake of greek yoghurt, some drops of pumpkin seed oil and a sprinkle of cinnamon.

Enjoy!