400 GR PUMPKIN OR BUTTERNUT SQUASH PEELED, DESEEDED AND CHOPPED INTO CHUNKS
200 ML VEGETABLE STOCK
1 TBSP COCONUT OIL
1/2 ONION FINELY CHOPPED
200 GRAMS CHESTNUTS COOKED
A PINCH OF SALT AND PEPPER
Heat 1 tbsp olive oil in a large saucepan, then gently add the chopped onion and cook all for about 10 min until the onion turns golden brown.
Pour 200 ml vegetable stock into the pan and season with salt and pepper.
Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft
Then puree ‘with a hand blender until you achieve a velvety consistency
Add the cooked chestnut, and your soup is ready to go.