in Soup Recipes

Pumpkin and chestnut soup

updated

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 100 g chestnuts
  • Salt
  • pepper
  • 1 stock cube
  • 1 dash of cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the pumpkin, remove the seeds, and cut the flesh into small pieces. Simmer it with the peeled chestnuts in 1 liter of water with a little salt for 15 minutes until soft. Then puree the vegetables in a saucepan using a hand blender. The soup will thicken slightly thanks to the chestnuts. Add the stock cube and season with salt and pepper. Let it simmer on low heat for another 5 minutes before serving. Stir in the dash of cream. Garnish with flat-leaf parsley and a dollop of whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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