In a saucepan and at low temperature, heat 2 tbsp. oil. Add the onion, garlic and thyme, season and saute for 6'-8', until they are softened without being coloured. Pour the chestnuts (hold 1 small handful for serving), mix well with a spatula and add the broth. Simmer for 10 '...

In a large saucepan, heat olive oil and butter and saute the onion and garlic for 2' to release their aromas. Add the nutmeg, anise, ginger, and 1 levelled tsp. salt and mix for 1'. Pour the pumpkin, carrots and celery, stirring for another 2'-3 '...