Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pumpkin Soup with Cranberry Compote and Roasted Chestnuts 3.3 (31) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Servings: 10 Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup. 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 ¼ teaspoon freshly grated nutmeg 8 cups low-sodium canned chicken stock 1 cup heavy cream For the Cranberry Compote 2 cups fresh cranberries ¼ cup sugar Zest of 1/2 lemon ½ teaspoon coarse salt For the Roasted Chestnuts 10 fresh chestnuts, scored on one end 5 tablespoons unsalted butter Directions 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. 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. 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. 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. 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. 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. 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. To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately. Print