Time: 1 Hour Serves: 4Print Recipe
This is an easy do-ahead recipe that combines a classic combination – chestnuts and pumpkin. The addition of pancetta adds richness and the chilli adds plenty of heat. If you prefer, you can leave the chilli out – it’s delicious either way. It may thicken on standing so add extra stock if necessary.
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
400g vac-packed chestnuts
700g peeled and chopped butternut pumpkin
5 cups chicken stock
Reduced fat sour cream and extra sliced long red chilli, to serve
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.
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.
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.
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.