Ingrediants

• 300 g of red potatoes
• 250 g of diced pumpkin pulp
• 160 g of boiled chestnuts
• 1 leek
• 1 clove of garlic
• parsley
• extra virgin olive oil
• salt
• pepper

For the recipe from the autumn pan, wash the potatoes and cut them into pieces without peeling them. Clean the leek and cut it into rings.
Crush the clove of garlic and brown it in 4 tablespoons of oil.
United potatoes and leek, salt and pepper. Sauté for 3 minutes, add the pumpkin, cover and cook for 12-13 minutes, stirring occasionally.
United finally chestnuts and parsley chopped with scissors. Cook for another 2-3 minutes and turn off.
Serve with a drizzle of raw oil and freshly cut parsley.

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