Spicy chestnut, pumpkin and pancetta soup Recipe | myfoodbook | Easy chestnut soup
Spicy pumpkin pancetta and chestnut soup recipe that's perfect for autumn. This soup thickens on standing.
Keywords
- chestnut soup
- pumpkin soup with chestnuts
- how to make chestnut soup
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Ingredients
- 700g fresh chestnuts (to make 500g chestnuts for soup recipe below)
- 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 (prepped from fresh in part one of recipe)
- 750g peeled and chopped butternut pumpkin
- 5 cups chicken stock
- Reduced fat sour cream and extra sliced long red chilli, to serve
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