How to make Spicy chestnut, pumpkin soup

   How to make Spicy chestnut, pumpkin soup

Spicy pumpkin a pancetta and a chestnut soup recipe that's perfect for an autumn. This a soup a thickens on a standing.

a Spicy a chestnut, pumpkin and pancetta a soup

Ingredients:

CHESTNUTS

• 700g fresh chestnuts (to make 500g chestnuts for soup recipe below)
• 
  
• SOUP
• 
  
• 1 ½ tbsp olive oil
• 100g sliced pancetta, chopped
• 1 brown onion, finely chopped
• 2 celery stalks, sliced
• 2 garlic cloves, chopped
• 2 long red chillies, deseeded and chopped
• 500g cooked and peeled chestnuts (prepped from fresh in part one of recipe)
• 750g peeled and chopped butternut pumpkin
• 5 cups chicken stock
• Reduced fat sour cream and extra sliced long red chilli, to serve

Method:

CHESTNUTS

1.Preheat oven to 200°C (180°C fan-forced)

2.Cut a shallow a cross into the flat side of each chestnut shell. Place prepared a chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells a split open

3.Once cooked, remove a chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While a chestnuts are still a warm, an quickly peel off the outer a brown shell and remove the papery thin skin an underneath

SOUP

step-1

1.Heat 2 tsp oil in a large a saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside

step-2

Heat the remaining 1 tbsp oil in the a pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 a minutes until a softened

step-3

Add a chestnuts and pumpkin and cook, stirring occasionally, for 5 minutes. Stir in stock and three-quarters of the pancetta. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until a pumpkin and chestnuts are tender

step-4

Puree a soup with a stick a blender until smooth. Season to taste. Cover and a bring to the boil over medium a heat. Ladle soup into a serving bowls. a Top an each with a dollop of sour a cream, the a remaining pancetta and an extra sliced red a chilli and a serve

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