Squash and Chestnut Cream Soup
How do you make pumpkin and chestnut cream soup?
Boil and peel the chestnuts. Sauté chopped onion in oil and add the diced pumpkin. Pour in the plant-based milk and cook covered for 20 minutes; add the cooked chestnuts and cook for 5 more minutes. Season with ginger, salt, and pepper, then blend everything until smooth and creamy.
I love autumn because it brings wonderful fruits like chestnuts. It gives us the chance to go for a walk in the woods, breathe fresh air, and gather fruits along the way. This cream soup is incredibly flavorful and complete, packed with vitamins and minerals, perfect for a cold day to recharge both body and soul.
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Servings: Serves 4
Ingredients
- 650 g squash or pumpkin
- 300 g fresh chestnuts
- 1 white onion
- 350 ml plant-based milk or dairy milk
- 30 ml extra virgin olive oil
- 1 pinch ground ginger
Instructions
Start by washing the chestnuts very well to remove any soil residue. Dry them.
Make a horizontal cut in each one.
Place all the chestnuts in a pot and fill it with water. Bring to a boil, lower the heat to medium, and cook for about 30–40 minutes, depending on the size and freshness of the chestnuts.
Once cooked, remove them one by one and peel them carefully, keeping some whole for the final decoration. Set aside.
Place the squash on a cutting board, remove all the seeds and peel, and cut it into small pieces. Set aside.
Finely chop the onion. In a tall-sided pot, add the extra virgin olive oil and gently sauté the onion over low heat.
When the onion is translucent, add the diced squash and let it cook for about 3 minutes, so it sautés a little together with the onion.
Pour in the milk, stir well, cover with a lid, and cook for about 20–25 minutes, depending on the size of the squash cubes.
About 5 minutes before the squash finishes cooking, add the chestnuts and cook for the remaining time. Set some aside to decorate each plate.
Add the ground ginger, salt, and pepper to taste.
Turn off the heat and blend with an immersion blender to create our delicious cream soup.
Taste and adjust the salt and pepper if necessary. Serve very hot and decorate with the chestnuts set aside earlier. Note: It can be kept refrigerated for up to 2 days in a tightly sealed container.
Enjoy your meal!
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- 650 g squash or pumpkin
- 300 g fresh chestnuts
- 1 white onion
- 350 ml plant-based milk or dairy milk
- 30 ml extra virgin olive oil
- 1 pinch ground ginger