Winter soup recipe – Punnet Eatery

Ingredients

• 1 butternut or crown pumpkin 2-2.5kg, peeled, deseeded and cut into wedges
• 150ml olive oil
• 3 garlic cloves finely chopped
• 1 tsp chilli flakes
• 1/4 cup freshly picked thyme leaves
• 1 cinnamon quill
• salt and pepper
• 2 x 240gm tins peeled and cooked chestnuts roughly chopped
• roasted pumpkin
• 100ml olive oil
• 150gm farro, soaked in cold water for at least 2 hours*
• 1 red onion peeled and finely chopped
• 1 head of celery roughly chopped
• 150gm smoked streaky bacon finely diced
• 5 garlic cloves finely chopped
• 50gm fresh rosemary chopped
• 1 tsp dried chilli flakes
• 1-litre chicken stock