| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large butternut squash
- 2 tablespoons coriander seeds
- 2 dried chillies
- A few glugs olive oil
- 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces
- A bunch fresh sage
- 11 ounces (300 grams) chestnuts
- 1 onion, finely chopped
- About 2 3/4 pints (1 1/2 litres) chicken stock
- 4 tablespoons sour cream
- Extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
- Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
- Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
- Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 595 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 16 g |
| Cholesterol | 43 mg |
| Sodium | 656 mg |
Reviews
There are no pears, and no pumpkins, in your recipe.
This was great. The ingredients made this soup so flavorful.
I love pumpkin soup! I’v got a pumpkin to make this today. A squash is a type of pumpkin, so are courgettes and marrows.
Delicious! I used Jap Pumpkin instead of Butternut as they are too expensive here and flavours were wonderful. At those negative comments about pumpkin and squash, Butternut squash is a pumpkin it just depends on which country you are from as to what you call it!
I loved this recipe and so did my entire family! So much so that I have been deemed the official pumpkin soup maker for thanksgiving!! A few changes: I didn’t use the chestnuts (but will try them eventually, I pureed instead of having a chunky texture, used a little more hot pancetta and added red pepper powder on the squash instead of using the mortar for coriander and dried chili.
Aren’t pumpkins a form of squash? This is a great recipe and I can’t wait to make it again.
Yummy!
You can substitute the butternut squash (aka Butternut pumpkin! with about the same amount of ordinary pumpkin.
You can substitute the butternut squash (aka Butternut pumpkin! with about the same amount of ordinary pumpkin.
I cannot understand why someone is that narrow-minded and gives only one star – a little bit of thinking would be nice before posting. So this person would have noticed that in many places the butternut squash is called butternut pumpkin.
To compensate this shady rating I give 5 instead of 4 stars.
It was a bowl full of rich, creamy, delicious heavenly taste. We made it with a roasted chicken, and we all had more than one bowl. We used a PUMPKIN instead of a butternut – everyone knows pumpkin and butternut taste the same.
You can’t call a recipe pumpkin soup if there is NO PUMPKIN!!!
Recipe looks good, but curious how you can have a pumpkin soup with no pumpkin. Sounds more like a butternut squash soup.