Cream of pumpkin and chestnut soup

    35 min

    A beautiful vegetarian soup for autumn or winter. Creamy pumpkin and chestnut topped with toasted hazelnuts. Make the soup even more elegant by serving with 'waffled' gingerbread slices. A real treat of a soup that hits the spot on a chilly night.

    4 people made this

    Serves: 4 

    • 1kg cubed pumpkin flesh
    • 150g cooked, peeled chestnuts
    • 1 litre vegetable stock
    • 200ml double cream
    • 30g shelled hazelnuts
    • 1 pinch ground black pepper
    • To serve
    • 2 slices gingerbread (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Add pumpkin to a large pot with vegetable stock and chestnuts. Bring to the boil, reduce heat to medium and cook for 15 minutes.
    2. Meanwhile, chop hazelnuts and toast in a dry frying pan over medium heat till browned. Remove from pan and set aside.
    3. Purée soup mixture with a hand blender (or pour into a food processor), add cream and blend together. Adjust seasoning with pepper.
    4. To serve, pour soup into large bowls, sprinkle with toasted hazelnuts.
    5. For the waffles:

    6. If liked, serve the soup with two gingerbread 'waffles'. Thinly cut each piece of gingerbread in half and place in a hot waffle iron for a few minutes, until nicely browned and crisp. Cut each into 4 pieces and use to garnish the soup.


    If you can find Pain d'épices, a French style of gingerbread, try using it for the waffles. Regular homemade gingerbread will also work nicely.

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