Hokkaido Caramelized Chestnut Soup is my first fall recipe offering in this space. As far as fall is concerned, September doesn’t count. Although I love the seasonal produce, I’m still in cold-weather denial, trying to stretch out the summer. As long as the weather is mild and sunny, of course.
Pie pumpkins are easy to find in the USA. That is not the case here in Germany. However, Hokkaido pumpkins, or squash, are very popular and found everywhere. I have never worked with Koikkaido before. Why did I wait so long? Hello, gorgeous!
Hokkaido pumpkins
Before we get into the nitty-gritty of Hokkaido Caramelized Chestnut Soup. Let’s talk about the star ingredient. Also known as red kuri squash, they are technically a type of squash, but let’s be honest—they straddle the line so well that most people just call them pumpkins anyway. With their bright orange skin and sweet, nutty flavor, they’re like the cozy sweater of the vegetable world. Unlike some other squashes that demand peeling,
Hokkaido pumpkins can be roasted and eaten, skin and all. This makes them both delicious and delightfully low-maintenance. This is my first Hokkaido rodeo. So I peeled them for this Hokkaido Caramelized Chestnut Soup. Just to make sure the soup is silky smooth.
Moreover, Hokkaidos are packed with beta-carotene, fiber, and vitamins A and C, so every spoonful is as nourishing as it is comforting. In addition, their creamy chestnut-like taste makes them perfect for soups, curries, or even pies. So, whether you call it a pumpkin or a squash, the Hokkaido is a health-boosting, flavor-packed superstar that brings both sweetness and nutrition to your table. And especially to tis Hokkaido Caramelized Chestnut Soup.
Caramelizing the chestnuts for this Hokkaido Caramelized Chestnut Soup is just me being fancy. Consequently, you do not have to take this extra step. However, it definitely turns this soup into souper-sexy. (See what I did there?) Also, this is easy to do.
The Soup Recipe
Start by roasting the Hokkaido whole in the oven. About halfway through, cut it into quarters and continue roasting until the flesh is tender. While the squash is roasting, caramelize the chestnuts in a mixture of olive oil, butter, and sugar. The rest of the soup comes together quickly. Boil the roasted pumpkin in vegetable broth. Puree the mixture. Then add heavy cream and the caramelized chestnut. So much yum and so great for fall, in addition to any Thanksgiving menu.
Caramelized Chestnut Hokkaido Soup
Ingredients
- 2 lbs. hoikkado pumpkin
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups chopped cooked chestnuts
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon sugar
- 3 cups vegetable broth
- 1/2 cup heavy cream
Instructions
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Preheat the oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Place the whole pumpkin on the prepared baking sheet.
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Bake for 50 minutes or until you can easily run a fork through it.
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Remove from the oven. Peel, de-seed, and cut the flesh into chunks.
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Heat the butter and oil in a skillet.
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Add the chestnuts and saute for a few minutes.
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Season with salt, pepper, and sugar.
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When they start to brown, remove from the heat and set aside.
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Heat the vegetable broth in a pot. Add the hoikkado pieces and bring to a boil.
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Turn the heat down and let it simmer for 10 minutes.
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Use a stick blender to puree the mixture. Or transfer the mixture to a blender or food processor and puree, then return to the pot.
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Stir in the cream.
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Season with Kosher salt and freshly ground black pepper to taste.
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Add the chestnuts to the mixture and cook, stirring
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for 2-3 minutes.
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Transfer to bowls or a soup tureen and serve.
So, do you like this Hokkaido Caramelized Chestnut Soup? Then also check out some of these other delicious recipes:
APPLE CHESTNUT BUNDT CAKE WITH CALVADOS GLAZE
BLACK SESAME HALLOWEEN CRACKERS
CREAMY CHESTNUT SOUP WITH FESTIVE GARNISH
