Pumpkin and Chestnut Soup

Ingredients:

1 large pumpkin
3pints vegetable stock
100g chestnuts chopped
40g butter diced
half tsp ground allspice
Salt and freshly ground black pepper

Method:

1. Slice the top off the pumpkin and scoop out all the seeds.
2. Carefully remove most of the flesh with a spoon, leaving a thickness of about 4cm.
3. Chop the chestnuts.
4. Chop the flesh and place in a pan with the chestnuts, stock, spice and seasoning.
5. Bring to the boil then simmer for 20 minutes or until vegetables are tender.
6. Process until smooth, to get a smooth texture,push through a sieve.
7. Check the seasoning.
8. Before serving reheat soup until nearly boiling then whisk in the butter until completely incorporated.
9. Pour into bowls and serve.
10. Soup can be freezed but without the butter.