Summary

Ingredients

• 1 small onion (s)
• 1 leek, small
• 1 carrot (s)
• 200 g pumpkin meat, (butternut or Hokkaido)
• 200 g chestnut (s), peeled, frozen
• 200 g potato (s)
• water
• salt and pepper
• possibly vegetable broth, instant
• 1 tablespoon olive oil
• 1 clove / s garlic, if necessary
• possibly spice (s), e.g., curry or chilli etc.
• possibly cream, or soy cream

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Instructions

1. Peel the onion, chop it roughly, sauté in a little olive oil, then add the chopped leek and the chopped carrot, sauté a little so that everything gets a little color. If you like, you can also add a finely chopped clove of garlic. Then add the peeled chestnuts, roughly chopped pumpkin (butternut or Hokkaido) and potatoes (floury). Add enough water to just cover everything. Season with 1 teaspoon of salt and a little pepper and / or vegetable stock. Simmer for 20 minutes, then puree finely with the hand blender, season if necessary, the soup needs a lot of salt.
2. If you want, you can add a dash of cream, but then of course the dish is no longer vegan. Alternatively, take some soy cream (but incompatible with HI!).
3. If you suffer from histamine intolerance (HI) you should be careful with pepper, it can be a histamine liberator, I just leave it out. Likewise (if at all) only use broth that is free of yeast, yeast extract and / or glutamate (organic shop, health food store), make sure that there are not incompatible vegetables in it.
4. Chestnuts usually do not cause any problems. If you are not sure, please test it beforehand. If you use a frozen product, you must make sure that there are no additives (e.g. preservatives), add frozen chestnuts to the soup, do not allow them to defrost beforehand.
5. The soup can also be refined with curry and other spices, but this is not recommended at HI.
6. This goes very well with baguette bread fried in a little olive oil and garlic.