Pumpkin and chestnut cream soup
With the arrival of autumn, what’s better than a warm and creamy soup to warm up the coldest days?
The pumpkin and chestnut soup is a perfect autumn recipe, simple to prepare and rich in flavors typical of this season.
Ingredients:
Start by cutting the pumpkin into cubes, after carefully removed the peel and seeds.
In a large saucepan, heat the olive oil and add the chopped onion and garlic, frying them over medium heat until golden.
At this point add the pumpkin and chestnuts, mixing for a few minutes. Then add the rosemary sprig and cover everything with the hot vegetable broth.
Let the soup cook over a low heat for about 25-30 minutes, until the pumpkin becomes soft and the chestnuts fall apart. Remove the rosemary sprig and blend the soup with an immersion blender until you obtain a smooth and creamy consistency, and add salt and pepper to your liking.
If you wish, you can add cream to make your soup even more velvety.
We recommend serving the soup hot, garnished with toasted pumpkin seeds, a drizzle of olive oil and a few sprigs of fresh rosemary for a decorative touch.
Perfect for a light dinner or as a starter for an autumn lunch, this soup will conquer everyone with its delicate and enveloping flavour.
Enjoy your meal!
With the arrival of autumn, what’s better than a warm and creamy soup to warm up the coldest days?
The pumpkin and chestnut soup is a perfect autumn recipe, simple to prepare and rich in flavors typical of this season.
Ingredients:
- 1 kg of pumpkin
- 300 g of cooked and peeled chestnuts
- 1 golden onion
- 2 cloves of garlic
- 1 liter of vegetable broth
- 2 tablespoons of olive oil
- 1 sprig of rosemary
- Salt and pepper to taste
- 100 ml of cream (optional)
- Toasted pumpkin seeds
- A drizzle of olive oil
- Fresh rosemary sprigs
Start by cutting the pumpkin into cubes, after carefully removed the peel and seeds.
In a large saucepan, heat the olive oil and add the chopped onion and garlic, frying them over medium heat until golden.
At this point add the pumpkin and chestnuts, mixing for a few minutes. Then add the rosemary sprig and cover everything with the hot vegetable broth.
Let the soup cook over a low heat for about 25-30 minutes, until the pumpkin becomes soft and the chestnuts fall apart. Remove the rosemary sprig and blend the soup with an immersion blender until you obtain a smooth and creamy consistency, and add salt and pepper to your liking.
If you wish, you can add cream to make your soup even more velvety.
We recommend serving the soup hot, garnished with toasted pumpkin seeds, a drizzle of olive oil and a few sprigs of fresh rosemary for a decorative touch.
Perfect for a light dinner or as a starter for an autumn lunch, this soup will conquer everyone with its delicate and enveloping flavour.
Enjoy your meal!