Pumpkin Soup

Name: Pumpkin Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges butternut squash; 300 grams 11 ounces chestnuts; 2 litres About 2 3/4 pints chicken stock; 2 Tbsps coriander seeds; 2 dried chillies; 6 servings Extra-virgin olive oil; 9 servings A few glugs olive oil; 1 onion, finely chopped; 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces; 1 bunch A fresh sage; 4 Tbsps sour cream

Pumpkin Soup is a gluten free and primal soup. This recipe makes 6 servings with 659 calories, 7g of protein, and 48g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have butternut squash, pancetta, a few glugs olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. (200 degrees C/Gas

Equipment you will use

Oven

Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash.

Ingredients you will need

Coriander

Squash

Chili Pepper

Seeds

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Mortar And Pestle

Drizzle with a little oil and roast in a hot oven until nice and soft.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Heat a little oil in a large pan and fry the pancetta with half the sage leaves.

Ingredients you will need

Sage

Pancetta

Cooking Oil

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Frying Pan

Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil.

Ingredients you will need

Chestnuts

Squash

Onion

Stock

Equipment you will use

Frying Pan

Remove half the mixture and blend until smooth, then pour back into the pan.

Equipment you will use

Frying Pan

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil