Spicy chestnut, pumpkin & pancetta soup


This delicious soup thickens on standing, add extra stock if necessary.  For extra heat, drizzle soup with sriracha hot chilli sauce.

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
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


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.

Prep Time

20 mins + chestnut prep time

Cooking Time

40 mins