This pumpkin and chestnut soup is a lovely and perfect autumn soup. The chestnuts give it an extra soft and smooth flavor, amazing!
The main thing:
Made by Véronique
Published at 2018-11-22, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
View the original recipe via:
Make sure the chestnuts are ready to use, maybe you need to roast them in the oven and peel them first. You can also buy them roasted and peeled, mostly in a jar or can.
Peel the pumpkin, remove the seeds and chop into chunks. Peel and coarsely chop the onion and garlic cloves.
Heat a bit of olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add chunks of pumpkin and cook a few minutes more. Pour in the chicken stock, put the lid on and bring to a boil.
Turn down the heat as soon as it starts to boil. After about 10 minutes, you can also add chestnut but keep a handful aside for garnish. Cook the soup for another 15 minutes, the exact time depends on the size of the pumpkin chunks.
Use a(n) (immersion) blender to create a smooth soup. Season with pepper and salt. Garnish with chopped chestnuts, parsley and a little bit of cream. Enjoy!