Spiced, chestnut, pumpkin and pancetta soup

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.

Step 6: Remove the bay leaves and then puree the soup with a stick blender until smooth and then season to taste.

Step 7: Cover and bring to the boil over a medium heat and when ready to serve ladle soup into serving bowls.

Step 8: Top each with a dollop of sour cream, the remaining pancetta and extra sliced red chili and serve, or optional toppings.