Pumpkin and chestnut soup

Squashes and pumpkins are a plenty at this time of the year, this tasty soup is perfect for using up the inside of the pumpkin you have carved for Halloween.

Pumpkin and Chestnut Soup

600g Pumpkin or Butternut squash
200g chestnuts – pre cooked
700ml vegetable stock
200ml milk
¼ tsp dried sage
Pinch paprika
Salt and pepper

Method

Cut the pumpkin or butternut squash into rough cubes, toss in olive oil and season well with salt and pepper, place on a baking tray and cook for about 40 minutes at 200c. Once soft and slightly charred remove from the oven.

Place the roasted squash, pre cooked chestnuts, sage and paprika with the stock in a pan and bring to the boil, when cooled slightly blitz with a hand blender until smooth. Slowly add the milk and stir until it reaches your preferred consistency. Season well with salt and pepper.

This soup is the perfect warmer for this time of year!

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover