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Creamy Pumpkin Chestnut Soup

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.
    Stir fry onions and chestnuts
  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.