Few things are more comforting on a cold winter’s night than a big bowl of homemade soup. This delicious recipe from Parisian eatery No Glu’s first cookbook Good Without Gluten (Murdoch Books; $29.99) puts a chestnutty twist on traditional pumpkin soup.
2–3 tablespoons olive oil
200g French shallots, chopped
1 kg pumpkin, peeled and chopped into chunks
310 ml chicken stock
310 ml water
500 ml organic soy milk
50 g organic butter
100 g cooked and peeled chestnuts (sold in a jar or vacuum-packed), chopped
Chives and fresh herbs of choice, to garnish
Tip: Set aside a few caramelised shallots and a few pieces of chestnut for a garnish. Serve with homemade gluten-free chickpea and buckwheat bread.