Rating: 3.61 stars
79 Ratings
  • 5 star values: 12
  • 4 star values: 33
  • 3 star values: 26
  • 2 star values: 7
  • 1 star values: 1

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

Martha Stewart Living, October 2004

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Servings:
10
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Ingredients

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Directions

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  • 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.

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Reviews (1)

79 Ratings
  • 5 star values: 12
  • 4 star values: 33
  • 3 star values: 26
  • 2 star values: 7
  • 1 star values: 1
Rating: 5.0 stars
09/16/2020
One of my favorites . . . I've made it for years with bottles of Williams=Sonoma chestnuts (already pealed). It's a hit with all of my guests. And I even substitute vegetable broth for those needing it. You must bake your own pumpkin; it's so easy to do. Thanks Martha. Cheers from West Texas.