Pumpkin, chestnut and maple syrup soup

Preparation time:
15 mins
Cooking time:
30 mins
Serves:
4 (makes about 7 cups)
Rating:
Pump up the flavour with cinnamon, allspice, apple and fresh chestnuts. Finished with sour cream and toasted hazelnuts, it’s a souper bowl!
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Ingredients

1 Tbsp olive oil
20g butter
1 brown onion, finely chopped
½ tsp ground cinnamon
¼ tsp ground allspice
1kg Kent pumpkin, peeled, cut into 4cm pieces
200g fresh peeled or frozen chestnuts
1 small Granny Smith apple, peeled, cored, diced
4 cups chicken or vegetable stock
1 cup water
¹⁄³ cup maple syrup
Sea-salt flakes and ground white pepper, to season
Light sour cream, to serve
Toasted hazelnuts, roughly chopped, to serve
Chopped chives, to serve
Slices of buttered toast, to serve
Notes

Kent is a popular variety, also known as the Jap pumpkin. It has ribbed green skin covered with yellow flecks and is perfect for roasting, boiling and steaming.

Method

1. Heat oil and butter in a large deep saucepan over a medium heat. When butter is melted, add onion and cook for 4 minutes or until soft. Stir in cinnamon and allspice. Add pumpkin, chestnuts and apple and stir until well combined.

2. Pour stock, water and syrup over vegetable mixture and bring to the boil. Simmer for 25 minutes or until pumpkin and chestnuts are softened.

3. Using a stick blender or food processor, puree soup until smooth. Season with salt and pepper. Ladle soup into bowls and top with dollops of sour cream. Sprinkle over nuts and chives. Serve soup with slices of buttered toast.

  • Author:
  • Stylist: Stephanie Souvlis
  • Photographer: Andre Martin

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