Score each chestnut with a cross on the flat side using a sharp knife.

Place scored chestnuts in a pan with a small amount of water, cover, and steam for 5 minutes over high heat.

Remove from heat and let cool slightly (do not let them cool completely). Peel off the outer shell and the bitter inner skin. Set aside.

Dice the pancetta into small cubes.

Place the pancetta in a cold pan over medium-low heat. Slowly render out the fat until the pieces are crispy and browned.

Remove pancetta with a slotted spoon and place on a paper towel to drain. Reserve the rendered fat.

Heat the pancetta fat in a soup pot over medium heat (add olive oil if needed).

Add the chopped red onions and sauté until softened, stirring occasionally. Add a splash of water if necessary to prevent browning.

Create a space in the center and add the minced garlic. Sauté for 20 seconds until fragrant.

Stir in the carrots, leek, and celery. Sauté for about 5 minutes until slightly softened.

Pour in the Marsala wine and let the alcohol evaporate, stirring occasionally.

Season with salt and freshly cracked black pepper.

Add chicken stock, water, and the peeled chestnuts. Bring to a boil, then reduce heat and simmer for 30 minutes.

Check that the chestnuts are tender by pressing them against the side of the pot.

Use an immersion blender to blend the soup until smooth and velvety. (Alternatively, transfer the soup to a stand blender in batches, then return to the pot.)

Heat the blended soup gently and stir in the cream.

Add a pinch of nutmeg, then taste and adjust the seasoning with salt and pepper.

Serve the soup hot, garnished with the crispy pancetta pieces.

Pair with crusty bread for a delightful appetizer or a standalone meal.

Enjoy your cozy, flavorful autumn treat!