Pumpkin, ginger and brown butter soup with caramelized chestnuts
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
302 kcal
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Course
Main Course
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Cuisine
International
Pumpkin, ginger and brown butter soup with caramelized chestnuts
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
pumpkin chestnut soup:
- 4 tablespoons butter
- 1 onion medium
- 3.5 oz chestnuts about 10 chestnuts, peeled and cooked, 100 g
- 3 cloves garlic
- 1 inch ginger 3cm piece
- 4 cups pumpkin or roasted pumpkin chunks, about 2 lbs / 1kg, puree
- 3 cups vegetable broth 750ml, or chicken broth
- ⅓ cup heavy cream 30-36%, 80ml
- salt to taste
- black pepper to taste
- 1 tablespoon lemon juice or to taste
caramelized chestnuts (optional):
- 4 teaspoons granulated sugar
- 4 teaspoons butter
- 3.5 oz chestnuts peeled and cooked, about 10 chestnuts, 100 g
to serve:
- PLAIN yogurt
- pecans lightly toasted on a dry pan, or walnuts
Instructions
caramelized chestnuts (optional):
- Add the sugar into a small pot, heat over medium heat until sugar dissolves, starts to simmer, and then turns golden brown (be careful to not burn it or it will become bitter).
- Add the butter, cook, until melted then add the crushed chestnuts, cook for about 2 minutes, transfer on a plate, set aside.
soup:
- Dice the onion, chop the garlic and ginger finely.
- In a large pot, melt the butter over medium heat, add the onion, cook for about 7 minutes, stirring, until translucent.
- Add the chopped garlic, ginger, and chestnuts, cook for a few minutes, stirring from time to time, until the butter turns golden brown.
- Add the pumpkin puree or roasted pumpkin chunks and broth, cook over low heat, covered, for about 10-15 minutes.
- Add the cream and take the pot off the heat. Puree the soup until smooth.
- Season to taste with salt, black pepper, and lemon juice.
- Serve with plain yogurt (can‘t be omitted! the soup is naturally sweet, yogurt needs to balance this sweetness), top with caramelized chestnuts and chopped and lightly toasted nuts.
- Enjoy!
Notes
- 1 cup = 240 ml
- How to make pumpkin puree/roast pumpkin: cut the pumpkin into equal-sized big chunks (don‘t peel the skin), arrange on a baking tray, lined with baking paper, bake at 200°C / 400 °F / Gas Mark 6 for 30-60 minutes, until tender (the baking time will depend on the size of the chunks). Use a spoon to scoop out the pulp, puree until smooth (discard the skin). Unused puree can be frozen and kept for several months in the freezer.
- This soup can be frozen without the cream. If you freeze the soup with cream it will curdle but you can blend it again in a blender and the soup will be as new. Freeze it for up to 3 months.
- Store the soup in the fridge for up to 3-4 days. It reheats very well.
- Calories count = 1 serving = 1/4 recipe.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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