About this recipe:A beautiful vegetarian soup for autumn or winter. Creamy pumpkin and chestnut topped with toasted hazelnuts. Make the soup even more elegant by serving with 'waffled' gingerbread slices. A real treat of a soup that hits the spot on a chilly night.
1kg cubed pumpkin flesh
150g cooked, peeled chestnuts
1 litre vegetable stock
200ml double cream
30g shelled hazelnuts
1 pinch ground black pepper
2 slices gingerbread (optional)
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Method Prep:15min › Cook:20min › Ready in:35min
Add pumpkin to a large pot with vegetable stock and chestnuts. Bring to the boil, reduce heat to medium and cook for 15 minutes.
Meanwhile, chop hazelnuts and toast in a dry frying pan over medium heat till browned. Remove from pan and set aside.
Purée soup mixture with a hand blender (or pour into a food processor), add cream and blend together. Adjust seasoning with pepper.
To serve, pour soup into large bowls, sprinkle with toasted hazelnuts.
For the waffles:
If liked, serve the soup with two gingerbread 'waffles'. Thinly cut each piece of gingerbread in half and place in a hot waffle iron for a few minutes, until nicely browned and crisp. Cut each into 4 pieces and use to garnish the soup.
If you can find Pain d'épices, a French style of gingerbread, try using it for the waffles. Regular homemade gingerbread will also work nicely.