Spiced, chestnut, pumpkin and pancetta soup

14
Ingredients

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #44029

January 12, 2025

Categories: Chestnut, Celery, Australian Italian, Easter, Romantic Dinner, Spices, more

recipe by:
Tisme

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (697.5 g)
Calories 1841.6
Total Fat - 168.4 g
Saturated Fat - 100.4 g
Cholesterol - 426.8 mg
Sodium - 2212 mg
Total Carbohydrate - 70.9 g
Dietary Fiber - 1.1 g
Sugars - 6.8 g
Protein - 17.5 g
Calcium - 105.1 mg
Iron - 2.9 mg
Vitamin C - 54.9 mg
Thiamin - 0.5 mg

Step 1

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

Step 2

COOKING NUTS ~ 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; once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes then whilst chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.

Step 3

Heat 2 tsp oil in a large saucepan over medium-high heat then add the pancetta and cook, stirring often, for 3 minutes or until crispy; transfer to a plate and set aside.

Step 4

Heat the remaining 1 tablespoon of oil in the pan over medium heat & add in the onion, celery, garlic and chilies and cook stirring often, for 4-5 minutes until softened; after this time add the chestnuts, nutmeg, bay leaf and pumpkin and cook, stirring occasionally, for 5 minutes then stir in stock and three-quarters of the pancetta.

Step 5

Cover and bring to the boil; when boiling reduce the heat, cover and simmer, stirring occasionally, for 20-25 minutes or until pumpkin and chestnuts are tender.