Denise says:

  • The drizzle of black truffle oil adds a touch of luxury to this tasty winter warming soup.
  • Black truffle oil is best used sparingly for maximum impact and mixed with this combination of pumpkin squash, mushrooms and chestnuts it makes an usual soup that you will want to make time and time again.
  • Preparation Time:  30 minutes
  • Cooking Time: 45 minutes
  • Serves: 8 – 10 people


  • 2.5 kg pumpkin – peeled, seeds removed and cut into large chunks
  • 1 200g packet vacuum packed peeled chestnuts – reserve 2 tablespoons for garnish
  • 2 tablespoons olive oil
  • ~
  • 2 tablespoons olive oil
  • 2 large onions – peeled and chopped
  • 3 cloves garlic – peeled and chopped
  • 2 sweet potatoes - peeled and chopped
  • 150g chestnut or button mushrooms – wiped and sliced
  • ~
  • 2 litres vegetable or chicken stock
  • 1 tin 400g chestnut puree
  • Salt and freshly ground black pepper
  • To serve: 1 teaspoon Black truffle oil
  •  Roasted chestnuts – roughly chopped
  • Sprigs of fresh parsley


  1. Preheat the oven to 200 C/ 400 F/ gas mark 6.
  2. Place the pumpkin and chestnut pieces onto an oven tray lined with baking parchment paper. Drizzle with 2 tablespoons olive oil.
  3. Roast for about 20 minutes or until just tender.
  4. Heat the second batch of olive oil in a deep saucepan. Sauté the onions, garlic, sweet potatoes and mushrooms for 3- 4 minutes.
  5. Add the stock, roasted pumpkin, roasted chestnuts and chestnut puree. Bring the mixture to the boil and simmer for 5 minutes for the flavours to merge.
  6. Transfer the soup to a food processor and blend until smooth. Return to the pan and heat until hot.
  7. Taste and season accordingly.
  8. To serve the stylish way: Divide the soup into 10 serving bowls.
  9. Garnish with a few drops of black truffle oil, the reserved roasted chopped chestnuts and a sprig of fresh parsley.