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Chestnut and Pumpkin Soup |
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6-8 cups chicken stock
750g butternut pumpkin, chopped
3 onions, chopped
1 stalk celery, chopped
1 tbls chopped fresh herbs
200 g peeled chestnuts
pinch nutmeg
cream
chopped chives
In a large saucepan, combine stock, pumpkin, celery, herbs and chestnuts.
Bring to the boil, reduce to a simmer and cook until pumpkin is tender (approximately 45 minutes).
Process the soup until smooth.
Add nutmeg, salt and pepper to taste.
Reheat gently and serve with a dollop of cream and topped with chives. |
