This is a wonderful Autumn soup combining the flavors of the season; pumpkin, chestnuts iand ham, bacon or panchetta is a warming Fall soup! You can make it as spicy, hot or mild as you like!
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside.
Heat the remaining 1 Tablespoons oil in the pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 minutes until softened.
Add chestnuts and pumpkin pieces and cook, stirring occasionally, for 5 minutes.
Stir in stock and three-quarters of the pancetta. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until pumpkin and chestnuts are tender.
Puree soup with a wand blender until smooth. Season to taste. Cover and bring to a low boil over medium heat.
Top each serving bowl with a dollop of sour cream, the remaining pancetta and extra sliced red chilli (the latter if desired) and serve.