Pumpkin Chestnut Soup Recipes

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

PUMPKIN-CHESTNUT SOUP

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
• In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

PUMPKIN & CHESTNUT SOUP

Steps:

• Sauté the chopped shallots in olive oil with a pinch of salt.
• Once translucent, add the roasted garlic cloves, the chopped pumpkin, and the chestnuts. Stir around for a couple of minutes so the flavours release.
• Add the water , and leave to simmer (covered) until the pumpkin is well cooked. (20-30 minutes)
• Leave to cool
• Once cool, blend and add slowly some of the plant based milk until you get your desired thickness.
• Sieve , for a smooth silky soup, and re-heat.
• Season with extra salt and pepper.
• Serve the soup with some toasted seeds on top.

PUMPKIN AND CHESTNUT SOUP WITH CHESTNUT AND CHIVE BUTTER

Steps:

• Preheat the oven to 150ºC (130ºC fan) mark 2. Put the pumpkin, onion and garlic in a large ovenproof pan with all but 25g (1oz) of the chestnuts. Pour in the stock. Cover and bring to the boil on the hob, then cook in the oven for 2½hr until the vegetables are meltingly tender. Cool.
• Purée the soup with the orange juice and adjust the seasoning to taste.
• Dry-fry reserved chestnuts in a pan until golden. Cool. Finely chop, then beat tog-ether in a bowl with the butter, orange zest, chilli and chives. Cover and chill until firm.
• Reheat the soup. Serve topped with a slice of chestnut butter and extra chives. Like this? You'll love... Spiced pumpkin soup Toffee apples 25 of the best Halloween recipes

PUMPKIN-CHESTNUT SOUP

Steps:

• Directions 1. Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly. 2. In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.