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Chestnut and Pumpkin Soup
Ingredients
- 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
Method
1. In a large saucepan, combine stock, pumpkin, celery, herbs and chestnuts.
2. Bring to the boil, reduce to a simmer and cook until pumpkin is tender (approximately 45 minutes).
3. Process the soup until smooth.
4. Add nutmeg, salt and pepper to taste.
5. Reheat gently and serve with a dollop of cream and topped with chives.
