Time: 1 Hour Serves: 4

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.

Ingredients

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

Method

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.