Autumnal soup with pumpkin and chestnuts

By November 30, 2018RECIPES, TO EAT
TO EAT | RECIPE

Autumn has already been here quite some time, and still, everywhere I look I see pumpkins in all shapes and colours. I have also spotted loads of chestnuts in the French supermarkets and local stores. I always want to buy them, but since I don’t really know what to do with them, I end up putting them in a beautiful bowl where they serve as decoration instead of food.

Warming and hearty

Until now! I finally found a great recipe that uses both pumpkins and chestnuts. This easy-to-make soup is perfect for a warming and hearty lunch. I’m planning on making it at least twice a month during the autumn and winter seasons. And now I can finally buy those chestnuts and pumpkins and actually cook with them. More recipes are always welcome, however, if you have any to suggest!

AUTUMNAL SOUP WITH PUMPKIN AND CHESTNUTS

Serves: 6 to 8 persons (as starter)
Preparation time: 40 minutes

INGREDIENTS

  • olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 stock cubes (vegetable or chicken)
  • 200 g cooked chestnuts (jar or canned)
  • 1 butternut squash (or other variety of pumpkin)
  • handful of fresh sage
  • couple of spoonfuls of mascarpone
  • 150 g smoked bacon cubes, fried

METHOD

Fry the onion and garlic in a large soup pot using about 2 tablespoons of olive oil. Add the chopped up pumpkin (without seeds, with or without skin) and fry for a couple of minutes. Add just enough water to cover the pumpkin.

When the water boils, add the stock cubes and season with salt and pepper to taste. Boil on a low heat for about 20 minutes, add the chestnuts and slowly cook for another 5 minutes.

Add the fresh sage and blend everything together with a stick blender.

Serve the soup in large bowls and decorate them with a spoonful of mascarpone, some sage leaves and the fried bacon cubes. Enjoy!

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