Food & Cooking Recipes Appetizers Pumpkin-Chestnut Soup 3.6 (79) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 15, 2020 Print Rate It Share Share Tweet Pin Email Servings: 10 Whole peeled chestnuts add structure to this pumpkin soup, texture that's important if the squash is too watery. Ingredients 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 ½ 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) Directions 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. 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. Rate it Print