Pumpkin, sage and chestnut soup by Skye Gyngell

Ingredients

• 4 red onions, finely diced
• 5 sticks of celery, finely diced
• A good handful of sage sprigs, tied with string
• 1 tbsp dried chilli flakes
• 5 cloves of garlic
• 5 onion squash
• Two handfuls datterini or cherry tomatoes
• 500g cooked chestnuts
• Two large spoons passata
• Olive oil
• Salt and pepper

Method

Place a large, wide, heavy-based pan over a low heat and add a good glug of olive oil. When it is warm, add the onions, garlic, celery and sage. Cook over a low heat, stirring from time to time, for about 25 minutes to soften; don’t allow them to colour.

Meanwhile, slice the onion squash into 4cm pieces (don’t bother to peel them as the skin lends a delicious flavour to the soup).

Add the datterini, passata, dried chilli and crumble over the chestnuts, stirring well to combine.

Cover with water and add two large pinches of salt (as onion squash absorb and need a lot) and a little pepper. Put the lid on the pan and cook for 40 minutes, stirring every now and then until the onion squash is tender and starting to fall apart.

When you are ready to serve, add the parmesan and lemon juice. Taste one final time and add what you feel is necessary – perhaps a little more pepper and a pinch or two of salt. Ladle the soup into warm bowls and serve.