Pumpkin, Chestnut and Maple Soup

Ingredients 

• 500 gms pumpkin or butternut squash, peeled and cut into chunks 

• 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour) 

• 1 cup pre-cooked chestnuts 

• 4 cups vegetable stock 

• 3/4 cup double cream 

• 1/4 cup hazelnuts, roughly chopped 

• Salt and black pepper to taste 

• Handful chopped chives for garnish 

Method 

1. Preheat the oven to 180C/Gas 4 
2. Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30 – 35 minutes until soft 
3. In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts 
4. Continue to cook together for a further 5 – 10 minutes reducing liquid by a third, take off the heat and stir through maple syrup and cream 
5. Meanwhile, dry-fry hazelnuts in a pan to toast and set aside 
6. Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed 
7. To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired