Pumpkin and chestnut soup is a tasty autumn main course or single dish, warm and comforting, easy to prepare.
Soups are always very tasty dishes, real warm and satisfying comfort food, perfect for the colder days. The combination of pumpkin, the symbolic vegetable of autumn, and delicious chestnuts creates a special and fragrant dish, absolutely irresistible, to be enjoyed perhaps with some delicious rosemary croutons.
Read how to make pumpkin and chestnut soup with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 cups pumpkin (already cleaned)
- 10.5 oz chestnuts
- 1 leaf bay leaf
- 1 shallot
- vegetable broth
- extra virgin olive oil
- salt
Preparation of Pumpkin and Chestnut Soup
Cut a slit in the chestnuts and cook them in already salted boiling water with a bay leaf for fifteen minutes.
Meanwhile, dice the pumpkin.
Clean and chop the shallot.Heat some extra virgin olive oil in a saucepan and sauté the chopped shallot.
Add the pumpkin cubes, stir to flavor them, and then cover with vegetable broth.
Let it cook for fifteen minutes while you peel the chestnuts.When the pumpkin is soft, add the chestnuts, adjust the salt, and let it cook for a few more minutes.
Use an immersion blender to puree part of the mixture.
Serve your pumpkin and chestnut soup hot, optionally drizzling with extra virgin olive oil.
Notes
Also visit the Soups, Minestrone, and Creams recipe collection with lots of easy and tasty ideas: you can find it by clicking HERE.
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