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Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

  • Servings: 10
Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

Ingredients

For the Pumpkin Soup

  • 5 tablespoons unsalted butter
  • 3 cheese pumpkins (3 pounds each), halved and seeded
  • Coarse salt and freshly ground pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups low-sodium canned chicken stock
  • 1 cup heavy cream

For the Cranberry Compote

  • 2 cups fresh cranberries
  • 1/4 cup sugar
  • Zest of 1/2 lemon
  • 1/2 teaspoon coarse salt

For the Roasted Chestnuts

  • 10 fresh chestnuts, scored on one end
  • 5 tablespoons unsalted butter

Directions

  1. Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.

  2. Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.

  3. When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.

  4. Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.

  5. Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.

  6. Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.

  7. Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.

  8. To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

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