Ingredients

This serves 6 people.

1 small pumpkin (about 700g)

2 onions

2cm (1 inch) piece of fresh root ginger, peeled and grated

1 tsp paprika

1 tsp cinnamon

1.3 litres vegetable stock

400g can of cooked chestnuts (can also use unsweetened chestnut purée)

White pepper

Cut the pumpkin in half and remove the seeds and stringy flesh.  Remove the peel and cut the flesh into 2cm (1 inch) chunks.  Heat some olive oil in a pan and add the onions, ginger, and spices.  Cook over a gentle heat until soft.  Add the pumpkin and stock and bring to the boil.  Simmer for 20 - 25 minutes until the pumpkin is tender.  Add the chestnuts and season with some white pepper.  Then purée the ingredients with a hand blender or in a food processor until smooth.  Serve.