Spicy Chestnut, Pumpkin & Pancetta Soup

Warm up your soul with the rich and comforting flavors of this Spicy Chestnut, Pumpkin & Pancetta Soup. With the delightful combination of chestnuts, pumpkin, and crispy pancetta, this soup is a satisfying and aromatic treat for the senses. Indulge in the creamy texture and spicy kick that will leave you craving more of this heartwarming delight.

PREP 20 MINS

COOK 40 MINS

SERVES 4 

INGREDIENTS:

Chestnuts:

• 700g fresh chestnuts (to make 500g chestnuts for the soup recipe below)

Soup:

• 1½ tablespoons 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 (prepped from fresh in part one of the recipe)
• 750g peeled and chopped butternut pumpkin
• 5 cups chicken stock
• Reduced fat sour cream and extra sliced long red chilli, to serve

INSTRUCTIONS:

Chestnuts:

1. Preheat your oven to 200°C / 180°C fan-forced.
2. Make a shallow cross on the flat side of each chestnut shell. Place the prepared chestnuts onto a baking tray and bake for 15-20 minutes, or until the shells split open.
3. Once cooked, remove the chestnuts from the heat and wrap them in a clean tea towel for 5 minutes. While the chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.

Soup:

4. In a large saucepan, heat 2 teaspoons of olive oil over medium-high heat. Add the chopped pancetta and cook, stirring often, for about 3 minutes or until it becomes crispy. Transfer the crispy pancetta to a plate and set it aside.
5. In the same saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, sliced celery, chopped garlic, and chopped long red chillies. Cook and stir them often for 4-5 minutes, until they become softened and fragrant.
6. Add the cooked and peeled chestnuts and the chopped butternut pumpkin to the saucepan. Cook and stir occasionally for 5 minutes to enhance their flavors. Stir in the chicken stock and three-quarters of the crispy pancetta. Cover the saucepan, bring the mixture to a boil, then reduce the heat and let it simmer while stirring occasionally for 20-25 minutes, until the pumpkin and chestnuts are tender.
7. Using a stick blender, puree the soup until it becomes smooth and creamy. Season the soup to taste.
8. Cover the saucepan and bring the soup to a boil over medium heat. Ladle the Spicy Chestnut, Pumpkin & Pancetta Soup into serving bowls. Top each bowl with a dollop of reduced-fat sour cream, the remaining crispy pancetta, and extra sliced long red chilli for an extra spicy kick.

Indulge in the heartwarming goodness of this Spicy Chestnut, Pumpkin & Pancetta Soup. The perfect blend of textures and flavors will make this dish a delightful addition to your fall and winter menu. Savor every spoonful and let the spicy aroma and creamy richness of this soup bring comfort to your soul. Bon appétit!