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2 tablespoons olive oil or sunflower oil

2 medium onions, finely chopped

825 g pumpkin (approx ½ whole butternut pumpkin) peeled and sliced (1cm), freeze the rest

450g of fresh chestnuts, cooked peeled & quartered

510 ml (2 cups) vegetable stock

510 ml (2 cups) water

sea salt and freshly ground black pepper, to taste

140 ml (⅔ cup) full-fat milk (or a plant-based alternative)

handful of fresh parsley, chopped and put in a bowl with cooked chestnuts. Freeze any leftover

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For us to garnish:

bread

chestnuts & parsley

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FOR THE SAUTÉED CHESTNUTS

2 tablespoons olive oil or sunflower oil

80 g (3 oz) peeled, cooked chestnuts, diced into small bites

1. Heat the oil in a large, heavy saucepan over a medium heat, add the onions

   and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté

   for another 2 minutes. Add the chestnuts, pour in the vegetable stock and

   water, then season with salt and pepper, and combine well. Bring to the boil,

   then simmer for 12–15 minutes until the pumpkin is cooked.

2. Purée the soup using a stick blender in the pot, add the milk and

   bring back to the boil, then simmer for 5 minutes. Seasoning is important –

   check and add more salt and pepper to your taste.

3. FOR THE SAUTÉED CHESTNUTS, heat the oil in a small sauté pan over a

medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and

pepper. Put into a separate container in fridge with chopped parsley.