1 kg (2.1/4 lb) fresh chestnuts, boiled, peeled and roughly chopped, or 600 g (1.1/4 lb) prepeeled whole cooked chestnuts, rinsed thoroughly
1 kg (2.1/4 lb) roasted pumpkin (see here)
150 g (5 oz) farro, soaked in cold water for 1/2 hour
100 ml (3.1/2 fl oz) olive oil
1 red onion, peeled and finely chopped
1 head celery, roughly chopped
150 g (5 oz) pancetta, cut into matchsticks
2 garlic cloves, peeled and chopped
50 g (2 oz) fresh rosemary, chopped
2 dried red chillies, crumbled
1 litre (1.3/4 pints) Chicken Broth (see here), warmed
Maldon salt and freshly ground black pepper
extra virgin olive oil
50 g (2 oz) Parmesan
For six
Drain the farro, then put in a pan, cover with cold water, and bring to the boil. Cook until the farro expands and is al dente, about 20 minutes.
Roughly chop the roasted pumpkin. Meanwhile, in a heavy saucepan large enough to hold the soup, heat 3 tablespoons of the olive oil.
Add the onion and celery, fry gently to soften, then add the pancetta, garlic, chopped rosemary and chillies. Allow this to cook on a low heat until the pancetta and garlic begin to colour, then add the chestnuts. Let them absorb the pancetta flavours, about 5 minutes, then add the pumpkin. Cook this for a further 5 minutes, then add the warmed chicken broth. Finally add the cooked farro.
Heat through, check for seasoning, then serve with grated Parmesan and drizzled with extra virgin olive oil.