When you're cold, the best way to warm up is with a big bowl of hot soup. This is a pumpkin and chestnut soup. While I've made a straight chestnut soup before but I decided to add some pumpkin to this soup, mainly because I was feeling lazy and didn't want to peel one and a half kilo of chestnuts! In the theme of lazy, this is a variation of my lazy person's 3 ingredient pumpkin soup and is so easy that you can definitely add it to your Christmas spread.
Pumpkin & Chestnut Soup
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400ml/14flozs cream (can use coconut cream for dairy free version)
Salt and pepper to season
Step 1 - Firstly roast the chestnuts. Preheat oven to 200C/400F. Make sure that the chestnut is sitting flat side down on the chopping board (so that you don't cut yourself) and cut an "X" into the top of the chestnut. Roast for 10 minutes. Cool and then peel the shell and remove as much of the membrane as possible.
Step 2 - Keep the oven on 200C/400F. There is no need to peel or chop the pumpkin-a task I find dangerous in the hands of someone as clumsy as I at the best of times. Poke some holes in the pumpkin with a knife and roast the pumpkin whole in the skin or flat side down if you have half a pumpkin in the oven for 30-40 minutes until soft. Remove the seeds and skin to make 1.5 cups of pumpkin (you may have some leftover).
Step 3 - Heat the stock with the chestnuts and simmer for 10 minutes. Add the pumpkin and cream and then process using a stick blender until smooth. Season with salt and pepper.