Try this: Spicy chestnut, pumpkin & pancetta soup

Recipe from

Recipe from

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients for four

  • 1+1/2 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
  • 750g peeled and chopped butternut pumpkin
  • 5 cups chicken stock
  • Reduced fat sour cream and extra sliced long red chilli, to serve
  1. Heat 2 tsp oil in a large saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside.
  2. Heat the remaining 1 tbsp oil in the pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 minutes until softened.
  3. Add 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 pumpkin and chestnuts are tender.
  4. Puree soup with a stick blender until smooth. Season to taste. Cover and bring to the boil over medium heat. Ladle soup into serving bowls. Top each with a dollop of sour cream, the remaining pancetta and extra sliced red chilli and serve.

Tip: You will need to roast 700g of fresh chestnuts to yield 500g of cooked and peeled chestnuts.

To roast chestnuts

  • Preheat oven to 200°C (180°C fan-forced)
  • Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open.
  • Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel.

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