This is a rich yet light creamy soup that is so easy to make and is perfect for a winters day. It is as easy as throwing all the ingredients into a pan, boil, simmer than eat! Now that chestnuts are in the stores, it’s time to get cooking with them!
100g chestnuts, cooked, peeled and chopped
1 large pumpkin, deseeded
750ml vegetable stock
1/2 tspn ground allspice
salt and pepper
- Cut the pumpking into chunks and remove the outer rind.
- Place in a pan with the chestnuts, stock and spices and season to taste.
- Bring to the boil and simmer for 20 minutes until the vegetables are soft (but not too mushy).
- Using a blender, process until smooth.
- Slurp, eat and enjoy!