During the fall season, nature offers us so many delicious harvests, like pumpkin and chestnuts. On autumn menus, you’ll usually find pumpkin among the first courses, while chestnuts are usually a part of a second course or for dessert. But today, we suggest using them together in one soup for a rustic and rich flavor you’ve never tasted before!
Our recipe for classic pumpkin & chestnut soup
Making pumpkin and chestnut soup is simple. Start by cutting some chestnuts and cook them in boiling water with a sprig of rosemary and a few bay leaves for about 15 minutes. Then peel and set aside.
In the meantime, cut the pumpkin into pieces after cleaning it. Brown the pumpkin pieces with a knob of butter and a shallot. Cover with hot water or vegetable stock and cook until the pumpkin is soft. Season with salt and pepper and add half of the chestnuts.
At this point, you’ve got two choices: You can either leave the soup as is (with the whole pieces of pumpkin and chestnuts) or you can blend the ingredients together with a large spoonful of fresh cream for a smoother version. Serve hot with crumbled chestnuts, a pinch of salt, and a drizzle of EVO oil on top.
Variants on the basic recipe
If you really want to impress your guests, here are some variations on the classic recipe that will make the dish even tastier (and prettier!) to serve.
With mushrooms
Mushrooms are really the only missing element to complete the trio of typical autumn ingredients. So why not add them? Simply sauté them in a pan with oil, a clove of garlic and parsley. Add them to each portion of soup when serving for an extra touch of flavor.
With spices and herbs
If you love a spicy aftertaste in your vellutata, enrich it with fresh herbs or spices. Choose between spices curry, paprika and of course, red pepper flakes. Alternatively, use fresh herbs. An example? Thyme and fried sage leaves work wonderfully for this recipe.
With bacon
Want to add some crunchiness to your pumpkin and chestnut soup? Add crispy bacon to each portion of soup. To do so, just dice the bacon and sauté it in a pan without adding extra oil or butter. The bacon will cook in its own fat until crispy.
With potatoes
To make the soup more full-bodied, simply add peeled and diced potatoes when you add the pumpkin for a soft, creamy soup that needs no added cream. (It’s already perfect as is.)
Served in a bread bowl or pumpkin
Feel like serving your soup in a special way? Use either a large empty pumpkin or a round bread loaf to make a bread bowl! If you choose bread, however, fill it only when you’re ready to serve. Toast it in the oven beforehand to make it more compact and crunchy. For an important occasion, you can also use single-portion small pumpkins or bread rosettes as containers.