Pumpkin & Chestnut Soup

Baking the pumpkin and chestnuts in the oven permit to preserve all their flavors. This soup is creamy, slightly sweet with a note of celery and cinnamon. It is perfect for colder Autumn evenings.

Follow us on Facebook & Instagram

For 3-4 servings you will need:
♥  1kg pumpkin
♥  10-15 chestnuts
♥  1L beef or vegetable bouillon
♥  1 celery branch
♥  1/3 teaspoon cinnamon
♥  1/3 teaspoon nutmeg
♥  salt to taste

1. Peel the pumpkin and chestnuts. There is an easy way to peel chestnuts. First peel just a stip of their shell (open them a bit). Than put them for about 1min to the boiling water. Remove them from the boiling water one by one and while still very hot remove their shell and inner skin. When they are hot everything goes off really easily!

MF3_6610 MF3_6713 MF3_6714

2. Put the diced pumpkin and whole peeled chestnuts into an oven proof dish. Add celery and pour 1 liter of bouillon.

MF3_6716 MF3_6724

3. Bake at 180′C for 45 minutes (until pumpkin is soft!).

MF3_6804

4. Transfer it all to a deep bowl and blend it all (deep bowl will prevent the soup from splashing while blending). Add spices (cinnamon, nutmeg, salt)

MF3_6805 MF3_6806

Enjoy! :)

MF3_6812

This entry was posted in Dinner, France, Gluten Free, Healthy, Snack, Soups, Vegan, Vegetables. Bookmark the permalink.

Here you can leave a comment!

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 
5 stars based on 3 reviews