Spicy chestnut, pumpkin and pancetta soup
★★★★★ 4.2 (12)
Ingredients
Chestnuts
Soup
Method
Chestnuts
- Cut chestnuts in half across the width of the chestnut before cooking
- Place prepared chestnuts into a saucepan of cold water and bring to the boil
- Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell
- Remove the chestnuts one at a time from the water and peel
Tips & Hints:
- To make chestnut crisps; slice 50g of cooked and peeled chestnuts in a little olive oil in a frying pan over medium-high heat, tossing often, until golden. Drain on paper towel. Note: This soup thickens on standing - add extra stock if necessary.
Soup
- Heat oil in a large saucepan over a medium heat. Add leek and garlic and cook, stirring often, for 3-4 minutes until softened
- Add chestnuts and cook, stirring occasionally, for 5 minutes. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Stir in spinach and peas. Cover, reduce heat and simmer for 3-4 minutes until peas are tender
- Remove from heat and puree with a stick blender until smooth. Season to taste. Ladle into bowls and top each with a dollop of sour cream. Sprinkle with chestnut crisps if liked and serve
Chestnuts
- Cut chestnuts in half across the width of the chestnut before cooking
- Place prepared chestnuts into a saucepan of cold water and bring to the boil
- Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell
- Remove the chestnuts one at a time from the water and peel
Tips & Hints:
- To make chestnut crisps; slice 50g of cooked and peeled chestnuts in a little olive oil in a frying pan over medium-high heat, tossing often, until golden. Drain on paper towel. Note: This soup thickens on standing - add extra stock if necessary.
Soup
- Heat oil in a large saucepan over a medium heat. Add leek and garlic and cook, stirring often, for 3-4 minutes until softened
- Add chestnuts and cook, stirring occasionally, for 5 minutes. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Stir in spinach and peas. Cover, reduce heat and simmer for 3-4 minutes until peas are tender
- Remove from heat and puree with a stick blender until smooth. Season to taste. Ladle into bowls and top each with a dollop of sour cream. Sprinkle with chestnut crisps if liked and serve
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Mimi
Yummy, easy, beautiful. - Just how I expected it to taste! Maybe I used more spinach, or didn't blend as long, but mine was less homogenous and had little flecks of spinach, which is fine for me. I had to sub onions for leeks, and veggie broth (Seitenbacher) for chicken broth. The soup does indeed thicken on standing. I might use chestnuts as a "thickener" in my butternut squash soup. I topped with black pepper, nice olive oil, light sour cream and some chestnut pieces. Too bad I can't upload a photo here!
+ 26 star only ratings in addition to the reviews above
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