Pumpkin & Chestnut Soup Recipe
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.
- 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
Scale
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
- Prepare vegetables: Chop the pumpkin into cubes, dice the onion, and mince the garlic cloves to get all your fresh ingredients ready for cooking.
- 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.
- 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.
- Blend soup: Using an immersion blender or transferring the soup to a regular blender, puree the mixture until it is perfectly smooth and creamy.
- 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.
- 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
Find it online: https://trendytasterecipes.com/pumpkin-and-chestnut-soup-recipe/
