Fine pumpkin soup with chestnuts

Ingredients for 10 servings:

• 2 m.-large Hokkaido pumpkin(s)
• 3 cloves garlic
• 1 stalk(s) leek
• 2 onions
• 1 carrot(s)
• 1 piece(s) celery
• 3 potatoes
• 1 small ginger root
• 1 orange(s), juice
• 200 ml cream
• 1 liter of water
• 200 g chestnuts
• 3 tbsp sunflower oil
• 1 tbsp salt
• 1 tbsp sugar
• Parsley, chopped
• Pumpkin seed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

from the Dutch oven

Prepared in a Dutch oven, but can also be cooked in a pot on the stovetop. Cut the pumpkin into small pieces (ping-pong ball-sized), removing the soft insides. Chop the onions and finely chop the garlic. Thinly slice the leek, and dice the carrots, celery, and potatoes. Heat the oil in a Dutch oven. Sauté the onions and garlic. Add the leek and celery and caramelize everything with sugar. Then deglaze with water and orange juice. Add the chopped pumpkin, carrots, and celery to the pot. Simmer for 50 minutes at around 180 degrees Celsius. Score all of the chestnuts and, in the meantime, place them on the grill for 20 to 25 minutes. Then remove the skins and set aside. Refine the soup with cream and season with salt and pepper. Finally, puree the soup to the desired consistency using an immersion blender. Add the chestnuts and serve. Serving tip: A dash of pumpkin seed oil is a good touch. A little finely chopped parsley also adds color. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/kuerbissuppe-mit-maronen/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/h5Qqr75QCOc