Pumpkin Soup with Chestnuts

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Pumpkin Soup with Chestnuts

Recipe type: Yield: 4-6 servings Prep time: Cook time: Total time:

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. 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. 2. Process the mixture briefly with an immersion blender (or transfer to a blender for processing).
  3. 3. Add the heavy cream and stir well. Adjust the seasoning to taste.
  4. 4. Transfer to serving bowls and serve hot, garnished with some of the chestnuts.

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