From the ABC Jams and preserves talkback with Joel Rheinberger yesterday morning.

A listener, Dixie, rang in with this sumptuous sounding soup, using butternut pumpkin and chestnuts. Here it is, below:

BUTTERNUT PUMPKIN AND CHESTNUT SOUP

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 cloves garlic, finely diced

1kg Butternut pumpkin; peeled, de-seeded and cut into 2cm cubes

20 peeled chestnuts

2 litres chicken or vegetable stock

Salt and pepper

Heat the oil and add the onion, carrot and garlic. Sauté gently until the onion is transparent.

Add the rest of the ingredients and bring to the boil. Reduce heat and simmer until the pumpkin and chestnuts are tender.

Puree the soup and adjust seasoning.