Chestnut & Pumpkin Soup

Chestnut season has arrived, hallelujah! These delicious nuts are low in calories, but rich in minerals, vitamins and phytonutrients and are an excellent source of dietary fibre.


  • About 2 cups chestnuts, blanched & peeled
  • 6-8 cups of stock
  • About 750gm butternut pumpkin, peeled & cubed
  • 2 onions, chopped
  • A couple of stalks of celery, chopped
  • 1 – 1½ tbsp chopped fresh herbs (oregano is good)
  • Salt and pepper
  • Good pinch nutmeg
  • Cream
  • Chopped chives


  1. Slit the chestnuts on the flat side and boil in water for 10-15 minutes. Remove the outer shell & peel away the brown skin.
  2. In a large saucepan, combine the stock, chestnuts, pumpkin, onion, celery & chopped herbs.
  3. Bring to boil, reduce to a brisk simmer and allow to cook over moderate heat until the pumpkin & chestnuts are tender.
  4. Process soup (use a stick blender or transfer to an upright blender) until it is a smooth texture. Season to taste with salt freshly cracked pepper & nutmeg.
  5. If necessary, reheat gently, then ladle into a bowl. Pour a little cream into the bowl and top with chives.

Retrieved from: Ceres Fair Food


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