French cuisine · Soups & Stews

Pumpkin and Chestnut Soup

Pumpkin soup with chestnuts and cream, served with oven-roasted bread slices for dipping.

Ingredients · for 4 servings

• 1 kg hokkaido pumpkin
• 250 g chestnuts (pre-cooked, vacuum-packed)
• 1 onion
• 2 cloves garlic
• 900 ml vegetable stock
• 40 g butter
• 150 ml cream
• 4 slices baguette
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Wash the hokkaido pumpkin, halve, seed and cut into 3 cm pieces with the skin on; finely chop the onion and garlic.
2. Melt 30 g butter in a large pot and sauté the onion and garlic in it for 5 min. until translucent, then add the pumpkin and cook for another 5 min.
3. Crumble in two-thirds of the chestnuts, pour in the vegetable stock, cover and simmer for 25 min. until the pumpkin is completely soft.
4. Spread the baguette slices with the remaining butter and roast in a 200°C oven for 6–8 min. until golden and crisp.
5. Purée the soup finely, stir in the cream and season with salt, pepper and nutmeg; it should be creamy but still pourable from a spoon.
6. Ladle into bowls, sprinkle with the remaining roughly chopped chestnuts and serve with the roasted bread slices.