How to make Spicy chestnut, pumpkin soup

Spicy pumpkin pancetta and chestnut soup recipe that’s perfect for autumn. This soup thickens on standing.

Spicy chestnut, pumpkin and pancetta soup


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



1.Preheat oven to 200°C (180°C fan-forced)

2.Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open

3.Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.

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1.Heat 2 tsp oil in a large saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside

2.Heat the remaining 1 tbsp oil in the pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 minutes until softened

3.Add chestnuts and pumpkin and cook, stirring occasionally, for 5 minutes. Stir in stock and three-quarters of the pancetta. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until pumpkin and chestnuts are tender

4.Puree soup with a stick blender until smooth. Season to taste. Cover and bring to the boil over medium heat. Ladle soup into serving bowls. Top each with a dollop of sour cream, the remaining pancetta and extra sliced red chilli and serve.

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