Chestnut and Butternut Pumpkin Soup

    25 minutes

    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.

    4 people made this

    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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    Reviews in English (4)


    This soup is so easy to make and tastes fantastic. Everyone I have made it for has asked for the recipe. (I don't use the cinnamon as I really didn't like it with it in)  -  06 Oct 2014  (Review from Allrecipes UK & Ireland)


    Made with water instead of milk & came out wonderfully smooth & rich, really tasty & warming...  -  04 Jan 2017  (Review from Allrecipes UK & Ireland)


    Fantastic! Really velvety and smooth, thank you for the recipe!  -  17 Dec 2012  (Review from Allrecipes UK & Ireland)