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.