60g of butter or canola oil
420g of peeled steamed chestnut
750g of peeled diced butternut pumpkin
1 cube of vegetable stock
1/2L of water + 1 tin (496ml) of coconut milk mix together
16 pieces of streaky bacon (optional)
Melt 20g of the butter in a pan fried then had the chestnut on medium to high heat until golden brown. Keep on the side.
Peel and dice the onion.
In a large pot, melt 20g of butter. Add the onion and fry it for 5 min. Then add the dice of butternut pumpkin, 2/3 of the chestnut (keep 1/3 to sprinkle at the end), vegetable stock cube and the water/milk mix.
Bring to boil and leave it on low heat covered for 30min. The butternut pumpkin dice have to be tender.
Blend it until smooth texture. Serve it with a tablespoon of chestnut on the top and crispy streaky bacon. Enjoy!