Pumpkin and chestnut cream soup

Autumn has arrived! No more summery dresses and sandals! Wind is cooler, days are shorter, leaves have started becoming golden and falling. This pleased me because autumn goes hand in hand with pumpkin and chestnuts, two seasonal products that I love.

With these cooler temperatures, the body needs nutritious and comforting foods, like a good thick soup. Thus the other day, when I had just bought a beautiful piece of pumpkin with the idea of making a soup, I found in my freezer some chestnuts from last year. As I was anticipating the fantastic flavour that would result, I did not hesitate a moment and I decided to use them instead of the potato I normally put in my pumpkin soup. What a brilliant idea! The result was creamy, sweet and tasty!

Originally from America, pumpkins belong to the cucurbits family, like cucumbers or melons. They ripen in autumn and keep longer than zucchinis. The gorgeous orange colour of pumpkins comes from their high beta-carotene content, a substance the body converts into vitamin A. Pumpkins are also packed with antioxidants, manganese, copper and vitamin B2.

Chestnut, meanwhile, is composed at 57% of resistant starch, that as the capability of going through the digestive track and reach the colon. It increases stool volume and decreases the concentration of bile acids. Chestnuts have a high manganese, copper and phosphorus content.

Serves 4

  • 1 kg squash
  • 1 large carrot
  • 125 gr roasted chestnuts
  • 1 onion
  • 1 garlic clove
  • 1 tbsp vegetable oil
  • 1 l vegetable stock


  1. Peel and seed the squash. Cut into large pieces and set aside.
  2. Peel and chop the onion, garlic and carrot.
  3. In a heavy saucepan, heat the oil on medium heat.
  4. Add onion, garlic and carrot. Sauté until the onion becomes translucent.
  5. Add pumpkin and vegetable stock. Bring to the boil.
  6. Allow to simmer for 25 minutes.
  7. Remove from heat, add the roasted chestnuts.
  8. Using an immersion blender, blend until smooth and homogeneous.

Before serving, you can decorate the plates with a touch of cream, a drizzle of oil or pumpkin seeds.

Bon appétit!


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