maple, pumpkin and chestnut soup

Ingredients

• 1 onion, minced
• 20g butter
• 450g pumpkin or butternut squash, cut in 3 cm cubes
• 350g chestnut, fresh or frozen
• 650g water
• 1 tsp vegetable stock or 1 vegetable stock cube
• 2 tbsp maple syrup
• salt and pepper

Method

1. In a large pot, melt the butter and cook the onions for 10 minutes over medium heat.
2. Add the pumpkin, the chestnuts and the maple syrup. Cook for another 2 minutes.
3. Add the broth and cook for 10 minutes.
4. In a blender, puree the soup until smooth. Add salt and pepper to taste.
5. Serve with pumpkin maple seeds.