- 1 small pumpkin
- 1 large onion
- 2 large garlic cloves
- 500 gram chestnuts (store-bought, or roast them in the oven yourself)
- 1,5 liter chicken stock
- olive oil
- pepper and salt to taste
- optional: dash of cream and chopped parsley for serving
Kitchen equipment needed
- vegetable peeler
- cutting board & chef’s knife
- medium-sized pan & lid
- (immersion) blender
Preparation — 10 minutes
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.
Finishing the pumpkin and chestnut soup — 30 minutes
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!