Creamy chestnut pumpkin soup

Soups are back on the front page of our menus as soon as the first cold weather returns. Broths, veloutes, rustic soups, appetizers or main dishes… They have everything you want and no need to add butter or cream to achieve a delicious and comforting result. Nothing but a light drizzle of oil and good seasonal vegetables. Here are 7 recipe ideas to enjoy!

Creamy chestnut pumpkin soup

Creamy chestnut pumpkin soup©AdobeStock, Adobe Stock

Preparation: 15 minutes

Cooking: 50 minutes

Number of people: 4

Difficulty: Easy

Type of dish: appetizer

Cost: €


1 slice of pumpkin 600g300g of chestnuts in a jar1 shallot75 cl of vegetable brothOlive oilsaltPepperPumpkin seedsParsley


Peel the shallot, chop.

Peel the pumpkin slice, remove the skin, fibers and seeds. Cut it into pieces.

Coarsely chop the chestnuts.

Brown the shallots for a few moments in a pan with plenty of olive oil. Add 2/3 of the chestnuts, simmer for a few moments, add the pumpkin pieces, fry for about 5 minutes, stirring occasionally. Cover with vegetable broth, salt, pepper. Let it simmer for about 45 minutes. Drain the vegetables, but reserve the broth. Place the vegetables in a blender. Add broth a little at a time until you get the consistency you want.

Sauté the remaining crushed chestnuts in a pan with a drop of olive oil for 5 minutes, season with salt and pepper.

Pour the velouté into deep serving plates, sprinkle with chestnuts, decorate with pumpkin seeds and chop a little parsley. Taste without waiting.

Advice :

Vegetable broth can be replaced with vegetable broth. Of course, if you have fresh chestnuts, you can use them by cooking them beforehand. Do not be afraid to decorate the velouté with small croutons.

Apolline Arnoud, Webedia

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