Pumpkin Soup with Chestnuts
Pumpkin Soup with Chestnuts taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
2 tablespoons butter
1 shallot, minced
2 pounds pumpkin, cut into 1-inch squares (about 5 cups)
4 cups chicken broth
1 cup cooked chestnuts, plus more for garnish
Pinch ground nutmeg
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
¾ cup heavy cream
- 1. In a medium saucepan, warm the butter over medium heat. Add the shallot and cook for 5 minutes, until softened. Add the pumpkin, chicken broth, the 1 cup of chestnuts, nutmeg, salt, and a grind of the black pepper. Raise the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes. Remove from the heat.
- 2. Process the mixture briefly with an immersion blender (or transfer to a blender for processing).
- 3. Add the heavy cream and stir well. Adjust the seasoning to taste.
- 4. Transfer to serving bowls and serve hot, garnished with some of the chestnuts.