in France, Soup Recipes

Pumpkin soup with chestnuts

updated

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Ingredients for 4 servings:

  • 1 tbsp butter
  • 1 onion(s), diced
  • 400 g pumpkin flesh
  • 200 g chestnuts, frozen, thawed
  • 9 dl vegetable broth
  • Salt
  • pepper
  • Cayenne pepper
  • 4 tbsp crème fraîche (plus a little more for serving)
  • 1 tbsp cognac

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fine pumpkin soup with chestnuts

Heat the butter, sauté the onion. Add the pumpkin and chestnuts, sauté for about 5 minutes. Pour in the stock, bring to a boil, reduce the heat, and simmer covered for about 20 minutes until softened. Puree and season. Add the crème fraîche and cognac, and heat gently. Serve with a little crème fraîche.

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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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