Pumpkin & Chestnut Soup Recipe

Introduction

This Pumpkin & Chestnut Soup is a creamy, comforting blend perfect for cooler days. With the natural sweetness of pumpkin combined with the rich, nutty flavor of chestnuts, it’s a flavorful and warming treat that’s easy to prepare.

Ingredients

• 4 cups fresh pumpkin, cubed
• 1 cup roasted chestnuts
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Chop the pumpkin into cubes, dice the onion, and mince the garlic cloves.
2. Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Step 3: Add the pumpkin cubes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes, or until the pumpkin is tender.
4. Step 4: Use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
5. Step 5: Return the blended soup to low heat. Stir in the coconut milk and roasted chestnuts, then let it simmer for another 5 minutes.
6. Step 6: Season the soup with salt and pepper to taste. Serve hot, garnished with extra chestnuts or a drizzle of coconut milk if desired.

Tips & Variations

• For a thicker texture, reduce the amount of vegetable broth or cook the soup a few minutes longer to evaporate excess liquid.
• You can substitute roasted chestnuts with walnuts or pecans for a different nutty flavor.
• Add a pinch of cinnamon or nutmeg to enhance the warmth of the pumpkin.
• If you prefer a vegan option, ensure the vegetable broth and coconut milk are dairy-free.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to maintain a smooth texture. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works well. Use about 2 cups of canned pumpkin in place of the fresh cubes, and adjust the broth quantity to maintain your desired consistency.

Are roasted chestnuts necessary, or can I use raw chestnuts?

Roasted chestnuts provide a richer flavor and softer texture. If using raw chestnuts, roast or boil them before adding to the soup to ensure they are tender and flavorful.

Pumpkin & Chestnut Soup Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This comforting Pumpkin & Chestnut Soup combines velvety pumpkin with tender roasted chestnuts, enriched by creamy coconut milk for a luscious, dairy-free dish. Perfect as a warming starter or light meal, this soup balances earthy and sweet flavors with subtle aromatic notes of garlic and onion.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

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Vegetables and Nuts

• 4 cups fresh pumpkin, cubed
• 1 cup roasted chestnuts
• 1 medium onion, chopped
• 2 garlic cloves, minced

Liquids

• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk

Oils and Seasoning

• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare vegetables: Chop the pumpkin into cubes, dice the onion, and mince the garlic cloves to get all your fresh ingredients ready for cooking.
2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them until they become soft and translucent, about 5 minutes, which will develop their flavors.
3. Cook pumpkin: Add the cubed pumpkin to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer gently for 20 minutes or until the pumpkin is tender when pierced with a fork.
4. Blend soup: Using an immersion blender or transferring the soup to a regular blender, puree the mixture until it is perfectly smooth and creamy.
5. Add coconut milk and chestnuts: Return the blended soup to low heat. Stir in the full-fat coconut milk and roasted chestnuts, allowing the soup to simmer gently for another 5 minutes to meld the flavors.
6. Season and serve: Taste the soup and season with salt and pepper to your preference. Serve hot, garnished with extra roasted chestnuts or a drizzle of coconut milk for added richness and texture.

Notes

• You can substitute roasted chestnuts with roasted walnuts or pecans for a different nutty flavor.
• For a spicier twist, add a pinch of cayenne or some smoked paprika during the sautéing stage.
• This soup keeps well for up to 3 days refrigerated and can also be frozen for up to 2 months.
• Use fresh pumpkin when in season or substitute canned pure pumpkin puree if fresh is not available; adjust cooking time accordingly.

Keywords: pumpkin soup, chestnut soup, creamy soup, vegetarian soup, fall recipe, healthy soup