Chestnut and Butternut Pumpkin Soup

    This chestnut soup makes a lovely Christmas starter. The chestnuts make this soup velvety and creamy without any cream. You can use nearly any winter pumpkin or squash for this soup, but butternut pumpkin works especially well.

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    Serves: 4 

    • 250g cooked and peeled chestnuts
    • 250g peeled and cubed butternut pumpkin
    • 750ml vegetable or chicken stock
    • 1/4 teaspoon dried thyme
    • 250ml full fat milk, or as needed
    • 1/4 teaspoon ground nutmeg
    • 1 pinch ground cinnamon (optional)
    • salt and black pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place the chestnuts, butternut pumpkin, stock and thyme in a saucepan. Cover and bring to the boil. Reduce to a simmer and cook until the squash is tender; about 10 to 15 minutes.
    2. Puree the soup with an immersion blender or in a food processor. While pureeing the soup, start adding the milk in a steady stream until your desired consistency is reached.
    3. Place the soup back over medium-low heat and add all of the remaining seasonings. Warm through and serve.

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