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.
20 mins + chestnut prep time