Fresh roasted chestnut and pumkin soup

    50 min

    Chunks of pumpkin and fresh chestnuts are roasted, then flavoured with nutmeg, cinnamon and cayenne pepper to make this thick, spicy, creamy winter soup.

    Durham, England, UK
    30 people made this

    Serves: 6 

    • 300g fresh chestnuts
    • 500g pumpkin
    • 8 tablespoons olive oil
    • salt and freshly ground pepper
    • 1.5L water
    • 1 pinch grated nutmeg
    • 1 pinch cayenne pepper
    • 1 pinch ground cinnamon
    • 1 or 2 cloves
    • 120g soured cream

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Carefully pierce the chestnuts the with a knife and plunge them into boiling water. Leave for 5 minutes then peel them while they are still hot, it's easier. Place in a casserole dish or baking tray.
    3. Slice the pumpkin into two and remove the seeds. Peel, then cut the flesh into pieces and place in the casserole dish beside the chestnuts. Drizzle with olive oil, salt and pepper and roast for 20 minutes.
    4. When the pumpkin and chestnuts are golden and soft, pour into a large pan. Add water, cinnamon, nutmeg, cayenne pepper and cloves. Bring to the boil and simmer for about 15 minutes.
    5. Remove the cloves. Add the cream and blend until smooth.

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    Reviews in English (1)


    Too sweet because of the chestnuts. Even the sour cream doesn't help.  -  15 Nov 2014