Creamy Pumpkin Chestnut Soup

As fall fades away and the arctic chill descends here on the Northeast, my thoughts turn to cozy Thanksgiving recipes. This Creamy Pumpkin Chestnut Soup is a fantastic way to slide into the season of giving. If you are already pre-gaming your Thanksgiving menu, bookmark this soup recipe.

The soup is so thick and flavorful, it’s a meal in itself. The recipe serves four. However, you can stretch it further by serving smaller portions. Additionally, serve it as shooters for an appetizer. This will stretch it even further.

Use pure pumpkin puree for this Creamy Pumpkin Chestnut Soup. It really makes a difference I buy pie pumpkins, place them whole on a baking sheet, then roast them at 400 degrees F for 40 minutes. They are done when easily pierced by a fork. Let them cool completely and the skin peels right off. Then, all you have to do is scoop out the seeds. Save these if you want to roast them later. Transfer the pumpkin flesh to a food processor and puree.

This Creamy Pumpkin Chestnut Soup is surprisingly easy to throw together. It also has only a few ingredients. Stir fry the onions and chopped vacuum-packed chestnuts together. Add the pumpkin puree and vegetable broth and boil for 25 minutes. Then puree with a stick blender.

The trick to perfecting this lovely Thanksgiving-friendly recipe is at the final steps of the recipes. Add the balsamic carefully, a bit at a time. Add the salt and freshly ground pepper to your liking. Then balance the overall flavor with a few pinches of sugar to taste. Enjoy this thick bowl of creamy pumpkin goodness! 

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Creamy Pumpkin Chestnut Soup

Course Soup

Cuisine American

Keyword Pumpkin

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 1.25 cups or 7 oz pre-cooked vacuumed packed chestnuts
• 2 cups pumpkin puree
• 1 tsp sugar
• Salt and freshly ground pepper to taste.
• 2 cups vegetable stock
• 1 cup heavy cream
• 2 tablespoons balsamic vinegar

Instructions

1. Dice the onion. Roughly chop the chestnuts.
2. Heat the oil in a large saucepan.
3. Fry the onion until transparent.
4. Add the chestnuts and sauté.
   
5. Sprinkle with 1 teaspoon of sugar, add pumpkin and sauté briefly.
6. Season with salt and pepper.
7. Add the vegetable broth.
8. Bring to a boil. Lower the heat and let simmer for 25 minutes.
9. Puree with a stick blender. Alternately transfer to a blender, puree and return to the pot.
10. Stir in the cream.
11. Let cook for another 5 minutes.
12. Mix in the balsamic vinegar.
13. Season again with salt and freshly ground pepper to taste. Add more sugar if needed.
14. Transfer to bowls and serve.

Like this Creamy Pumpkin Chestnut Soup? Also, check out some of these other recipes:

APPLE CHESTNUT BUNDT CAKE WITH CALVADOS GLAZE

CHESTNUT STREUSEL CRUSTED STEAK

CREAMY CHESTNUT SOUP