Cream of Pumpkin Chestnut Soup

Soups are back on the front page of our menus as soon as the first cold snap hits. Broths, veloutés, rustic soups, starters or main courses… They have everything to satisfy and you don’t need to add butter or cream for a delicious and comforting result. Nothing more than a light drizzle of butter and good seasonal vegetables. Here are 7 recipe ideas to follow to enjoy!

Cream of Pumpkin Chestnut Soup

Cream of Pumpkin Chestnut Soup©AdobeStock, Adobe Stock

Preparation: 15 minutes

Cooking: 50 minutes

Number of people: 4

Difficulty: Easy

Type of dish: Appetizer

Price: €


1 slice of pumpkin of 600g300 g of chestnuts in a jar1 shallot75 cl vegetable brothOlive oilSaltPepperPumpkin seedsParsley


Peel the shallot, chop it.

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

Cut the chestnuts into large pieces.

In a casserole with a generous drizzle of olive oil, fry the shallots for a few minutes. Add 2/3 of the chestnuts, sauté for a few minutes, add the pumpkin pieces, sauté for about 5 minutes, stirring occasionally. Pour vegetable broth, salt, pepper. Let it simmer for about 45 minutes. Drain the vegetables but reserve the broth. Place the vegetables in a blender. Stir, adding the broth a little at a time, until you get the desired consistency.

In a pan with a drizzle of olive oil, sauté the remaining crushed chestnuts for 5 minutes, salt and pepper.

The velouté is poured into deep serving dishes, sprinkled with chestnuts, garnished with pumpkin seeds and chopped parsley. Taste without waiting.


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

Apolline Arnoux, Webedia

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