Pumpkin, chestnut and maple soup
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- Pumpkin peeled and cut into chunks
- 180g Pre-cooked chestnuts
- 3tbsp Pure maple syrup
- 1 Vegetable stock
- 150ml Double cream plus extra to garnish
- 30g Hazelnuts roughly chopped
- Salt and pepper
- Chopped chives to garnish
Method
- STEP 1
Preheat the oven to 180C/Gas 4
- STEP 2
Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30 – 35 minutes until soft
- STEP 3
In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts
- STEP 4
Continue to cook together for a further 5 – 10 minutes reducing liquid by a third, take off the heat and stir through maple syrup and cream
- STEP 5
Meanwhile, dry-fry hazelnuts in a pan to toast and set aside
- STEP 6
Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed
- STEP 7
To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired
