Pumpkin-Chestnut Soup

What do we get when we combine two autumn fruits? An excellent soup that will keep us full for a long time!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 60 g Butter, unsalted

  • 2 piece Onion, raw

  • 800 g Pumpkin, raw

  • 1.2 l Soup base, chicken, cube

  • 350 g Nuts, chestnut, cooked

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • 1 pinch Spices, nutmeg, ground

  • 2 spoons Sweet cream

Steps

  1. Wash the pumpkin, peel it, and cut it into quarters. Remove the seeds. Cut the quarters into smaller pieces. Peel the onion and finely chop it.

  2. Place a large pot on the stove and melt the butter in it. Add the chopped onion and sauté it while stirring until it becomes translucent. Add the pumpkin pieces and sauté everything together for about 3 more minutes. Pour in the chicken stock. Once the liquid comes to a boil, reduce the heat slightly and simmer gently for about 15 minutes.

  3. Add the chestnuts and cook for another 10 minutes. Once the pumpkin flesh softens, remove the soup from the heat and blend it smoothly with an immersion blender. If the soup is too thick, thin it with water or stock. Taste the soup and season it further with pepper, salt, and nutmeg. Finally, stir in the cream.

  4. Serve the soup in soup bowls (deep plates) and enjoy.

Nutrition Information (Per 100g)

  • Calories: 84.57 kcal
  • Fat: 3.51 g
    • Saturated Fat: 2.07 g
  • Carbohydrates: 11.36 g
    • Sugars: 1.1 g
  • Protein: 1.24 g
  • Fiber: 0.21 g

Advice

You can also use canned chestnuts.