Chestnut Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pumpkin meat (e.. Hokkaido)
- 1 onion (s), finely chopped
- 2 tablespoon olive oil
- 250 g chestnuts, peeled and cooked
- 1 liter vegetable broth
- salt and pepper
- coriander
- 0.5 teaspoon ½ ginger, finely grated
- 125 g crème fraîche
- 4 teaspoons pumpkin seed oil
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Finely dice the pumpkin flesh. Sweat the onions and pumpkin in oil. Pour in the broth and bring to the boil. Season with salt, pepper, a little coriander and ginger. Simmer over low heat until the pumpkin flesh is tender.
- Add the chestnuts and heat, save a few chestnuts for later. Puree the soup, bring to the boil again briefly. Fold in the creme fraîche, season again if necessary.
- Cut the chestnuts set aside into small cubes. Toast in hot clarified butter. Arrange in preheated plates. Spread the roasted chestnuts on top and drizzle pumpkin seed oil over them.
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