• 78 Ratings

Whole peeled chestnuts add structure to this pumpkin soup, texture that's important if the squash is too watery. 

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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. Make large batches, and tuck it away in the freezer for up to 1 year; don't add the cream until after you thaw and reheat it.

Reviews

78 Ratings
  • 5 star values: 11
  • 4 star values: 33
  • 3 star values: 26
  • 2 star values: 7
  • 1 star values: 1