This autumn, why not add the delicious and tried and tested pumpkin soup to many's favorite autumn fruit? Here's a simple recipe for fragrant pumpkin soup with chestnuts that will soothe hungry stomachs and pamper even the most demanding palates.
With autumn, delicious pumpkins and sweet chestnuts sneak into our kitchen, which can be thrown into the same pot and made from them into a fragrant, thick soup, which is even better on cold autumn evenings.
Recipe for autumn pumpkin soup with chestnuts
Ingredients for pumpkin soup with chestnuts:
- 50 g of coconut butter
- 2 small onions
- 850 g pumpkin
- 1 l of vegetable soup base
- 300 g of peeled boiled chestnuts
- salt
- pepper
- nutmeg
- 2 tablespoons of cream
- 1 heaping tablespoon of cooking cream
Preparation instructions pumpkin soups with chestnuts:
Boil the chestnuts, cool and peel them. Clean the pumpkin and cut it into cubes. Peel and chop the onion. Melt the butter in a large soup pot and fry the onion in it. Add the pumpkin cubes and stir for another five minutes. Pour in the soup base and cook until the pumpkin is soft. Add the chestnuts, season to taste and mix everything together with a stick mixer. Add a spoonful of cooking cream to the soup, stir and serve. Bon Appetit!
