Pumpkin and chestnut soup recipe

1. 1

   Preheat the oven to 180C/Gas Mark 4 and line a baking tray with non-stick baking paper.

2. 2

   Wash the pumpkin seeds and remove any membrane that is still clinging to them.

3. 3

   Pat dry using kitchen paper, then spread the seeds out on the prepared baking tray.

4. 4

   Season with salt and pepper and drizzle with the olive oil, then toss gently to mix.

5. 5

   Roast in the oven for about 10 minutes or until the seeds are lightly toasted, stirring halfway through the cooking time.

6. 6

   Remove from the oven and set aside to cool.

7. 7

   Melt the butter in a large saucepan and once it is foaming, add the pumpkin flesh, cinnamon stick and salt and pepper.

8. 8

   Cover the pan with a lid and cook over a low heat for 10 minutes, stirring occasionally to prevent it from catching.

9. 9

   Remove the lid and increase the heat to medium, then add the wine, bring to the boil and cook for 2 minutes.

10. 10

    Add the stock and bring to the boil, then reduce the heat to a gentle simmer, cover and simmer for about 20 minutes or until the pumpkin begins to soften and break up.

11. 11

    Add half of the chestnuts, simmer for a further 10 minutes, then remove the pan from the heat.

12. 12

    Remove and discard the cinnamon stick.

13. 13

    Carefully transfer the soup to a blender and puree until very smooth.

14. 14

    Return to the pan and if the soup is a bit thick for your liking, stir in a little more stock.

15. 15

    Reheat gently until hot, then taste and adjust the seasoning, if necessary.

16. 16

    While the soup is reheating, roughly chop the remaining chestnuts.

17. 17

    Serve the hot soup in bowls, garnished with the chopped chestnuts and roasted pumpkin seeds.

18. 18

    Serve with plenty of fresh crusty bread.

* Per serving · 4 servings · Values may vary.