Pumpkin and Chestnut Soup

Summary

Ingredients

• 1 small pumpkin (se) (butternut, Hokkaido), or half and half, approx. 500 g
• 1 medium onion (s)
• 1 clove garlic
• 2 carrot (s)
• 1 leek
• 3 potato (s), floury cooking
• 200 g chestnut (s), peeled
• 1 tablespoon olive oil
• 100 ml cream
• salt and pepper
• nutmeg
• Pumpkin seed oil
• Herbs (rosemary, thyme, oregano)

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Instructions

1. If necessary, peel, core and roughly dice the pumpkin. Hokkaido can be used with its shell.
2. Heat a little olive oil in a large saucepan and sauté the finely chopped onions. Then add the chopped leek, carrots and garlic, fry everything until it gets a little color. Then add the pumpkin, the chestnuts and the chopped potatoes and pour in enough water to just cover everything. Add a teaspoon of salt. Let everything simmer on a low flame for about 20 minutes. Then add the cream and, if necessary, fresh herbs, bring everything to the boil again. Then season with a little pepper and nutmeg, add a little salt if necessary, the soup needs a lot of salt. Purée finely with a hand blender.
3. Drizzle the soup with a little pumpkin seed oil before serving.
4. A green salad goes well with it (dressing at HI see my recipes) and baguette bread fried in garlic oil.
5. In the case of histamine intolerance, be careful with pepper and nutmeg, very sensitive people can release histamine, if necessary simply omit it. If you use herbs, it is best to use fresh herbs, possibly dried ones without any other additives.