Creamy pumpkin soup with chestnuts

As soon as the first cold comes, soups return to the first page of our menus. Broths, veloutés, rustic soups, appetizers and mains… They have everything you’ll love and no need to add butter or cream for a delicious and comforting result. Nothing but a light drizzle of oil and good seasonal vegetables. Here are 7 recipe ideas to enjoy!

Creamy pumpkin soup with chestnuts

Creamy pumpkin soup with chestnuts©AdobeStock, Adobe Stock

Preparation: 15 minutes

Preparation: 50 minutes

Number of people: 4

Difficulty: Easy

Type of dish: Sourdough starter

Price: €


1 piece of pumpkin 600g300 g of chestnuts in a jar1 shallot75 ml of vegetable brothOlive oilSaltpepperPumpkin seedsParsley


Clean the shallot, chop it.

Peel the pumpkin slices, remove the fibers and seeds. Cut it into pieces.

Coarsely chop the chestnuts.

Fry the shallots for a few moments in a saucepan with plenty of olive oil. Add 2/3 of the chestnuts, simmer for a few moments, add pieces of pumpkin, simmer for about 5 minutes, stirring occasionally. Pour vegetable broth, salt and pepper. Let it boil for about 45 minutes. Drain the vegetables, but leave the broth. Place the vegetables in a blender. Mix, adding broth a little at a time, until you get the desired consistency.

In a pan covered with olive oil, simmer the remaining chopped chestnuts for 5 minutes, add salt and pepper.

Pour the velouté into deep serving plates, sprinkle with chestnuts, decorate with pumpkin seeds and finely chop parsley. Try it without waiting.


Vegetable broth can be replaced with vegetable broth. Of course, if you have fresh chestnuts, you can use them after boiling them first. Feel free to decorate the velouté with small croutons.

Apolina Arnu, Webedia

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