Recipe Detail

Spicy chestnut, pumpkin & pancetta soup

Spicy chestnut, pumpkin & pancetta soup


1 ½ tbsp olive oil 2 celery stalks, sliced
100g sliced pancetta, chopped 1 brown onion, finely chopped
2 garlic cloves, chopped 5 cups chicken stock
2 long red chillies, deseeded and chopped
700g fresh chestnuts or 500g cooked and peeled chestnuts
750g peeled and chopped butternut pumpkin
Reduced fat sour cream and extra sliced long red chilli, to serve
This delicious soup thickens on standing, add extra stock if necessary. For extra heat, drizzle soup with sriracha hot chilli sauce.
Prep 20 mins + chestnut prep time | Cooking 40 mins | Serves 4


To roast fresh 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 off the outer brown shell and remove the papery thin skin underneath.

To make the soup
  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.

Recipe courtesy of