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Pumpkin and Chestnut Soup |
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Preparation time:
20 minutes
Cooking time:
20 minutes
Serves:
4
Calories:
120
(per serving)
Fat:
7
g (per serving)
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Ingredients
Ingredients
100 g chestnuts, chopped
1 large pumpkin
3 pint vegetable stock
½ tsp ground allspice
Salt and freshly ground black pepper
40 g butter, diced
Chop the chestnuts. Slice the top off the pumpkin and scoop out all the seeds, then carefully remove most of the flesh with a spoon, leaving a thickness of about 4cm.
Chop the flesh and place in a pan with the chestnuts, stock, spice and seasoning. Bring to the boil then simmer for 20 minutes or until vegetables are tender. Process until smooth; for a fine texture, push through a sieve. Check the seasoning.
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