Whole peeled chestnuts add structure to pumpkin soup, texture that's important if the squash is too watery. Make large batches, and tuck it away in the freezer for up to a year; don't add the cream until after you thaw and reheat it.
Martha Stewart Living, October 2004
- 4 tablespoons unsalted butter
- 2 medium onions, coarsely chopped
- 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
- 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
- 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
- 1 jar (15 ounces) whole peeled chestnuts
- Coarse salt and freshly ground pepper
- Up to 2 tablespoons heavy cream (optional)
- Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)
- Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat
until vegetables are tender, about 45 minutes. Let cool slightly.
- In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with
pumpkin seeds, if desired.
To roast pumpkins, cut them in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized.
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