Pumpkin, Chestnut and Maple Soup

Ingredients

500 g pumpkin or butternut squash, peeled and cut into chunks
3 Tbs 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

Preheat the oven to 180 C.

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.

In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts.

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.

Meanwhile, dry-fry hazelnuts in a pan to toast and set aside.

Pour the pumpkin mixture into a blender or food processor and select the 'pulse' setting. Pulse until a smooth consistency is formed.

To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired

Credits: Maple from Canada

Photo Credits: Maple from Canada