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  • Chiara Saccardo

Pumpkin Soup with Chestnuts

2 SERVINGS


INGREDIENTS:

  • 400 GR PUMPKIN OR BUTTERNUT SQUASH PEELED, DESEEDED AND CHOPPED INTO CHUNKS

  • 200 ML VEGETABLE STOCK

  • 1 TBSP COCONUT OIL

  • 1/2 ONION FINELY CHOPPED

  • 200 GRAMS CHESTNUTS COOKED

  • A PINCH OF SALT AND PEPPER


DIRECTIONS:

  1. Heat 1 tbsp olive oil in a large saucepan, then gently add the chopped onion and cook all for about 10 min until the onion turns golden brown.

  2. Pour 200 ml vegetable stock into the pan and season with salt and pepper.

  3. Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft

  4. Then puree ‘with a hand blender until you achieve a velvety consistency

  5. Add the cooked chestnut, and your soup is ready to go.

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