• 700g fresh chestnuts (to make 500g chestnuts for soup recipe below)
• 1 ½ tbsp olive oil
• 100g sliced pancetta, chopped
• 1 brown onion, finely chopped
• 2 celery stalks, sliced
• 2 garlic cloves, chopped
• 2 long red chillies, deseeded and chopped
• 500g cooked and peeled chestnuts (prepped from fresh in part one of recipe)
• 750g peeled and chopped butternut pumpkin
• 5 cups chicken stock
• Reduced fat sour cream and extra sliced long red chilli, to serve

Chestnuts

1. Preheat oven to 200°C (180°C fan-forced)
2. Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
3. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath

Soup

1. Heat 2 tsp oil in a large saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside
2. Heat the remaining 1 tbsp oil in the pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 minutes until softened
3. Add chestnuts and pumpkin and cook, stirring occasionally, for 5 minutes. Stir in stock and three-quarters of the pancetta. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until pumpkin and chestnuts are tender
4. Puree soup with a stick blender until smooth. Season to taste. Cover and bring to the boil over medium heat. Ladle soup into serving bowls. Top each with a dollop of sour cream, the remaining pancetta and extra sliced red chilli and serve