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
- 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.
Recipe courtesy of www.chestnutsaustralia.com.au