🍲 Creamy Pumpkin and Chestnut Soup

Name: Creamy Pumpkin and Chestnut Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g chestnuts (sweet chestnuts); 300 g butternut squash; 1 shallot; 20 g butter; 900 ml vegetable broth; 150 ml whipping cream (at least 30% fat content); salt; pepper (from the mill); 1 tsp curry; 1 pinch cinnamon powder; 2 tbsp crème fraîche; 4 star anise; 4 chives

385 kcal · 30 min · 4 servings

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Ingredients

250 g chestnuts (sweet chestnuts)
300 g butternut squash
1 shallot
20 g butter
900 ml vegetable broth
150 ml whipping cream (at least 30% fat content)
salt
pepper (from the mill)
1 tsp curry
1 pinch cinnamon powder
2 tbsp crème fraîche
4 star anise
4 chives

Instructions

1. Preheat the oven to 220 degrees Celsius with fan setting.
2. Make a cross-shaped cut into the shell of the chestnuts using a sharp knife.
3. Place the chestnuts in the preheated oven and bake them for about 30 minutes until the shells split open and the nuts are tender.
4. Remove the chestnuts from the oven and let them cool down.
5. Peel the cooled chestnuts and set the kernels aside.
6. Peel the pumpkin and remove the inside including the seeds and fibers.
7. Cut the pumpkin flesh into small cubes.
8. Peel the shallot and also dice it finely.
9. Heat butter in a pot and sauté the shallots in it for about 4 to 5 minutes until golden brown.
10. Add the chestnuts and pumpkin cubes to the shallots and fry everything briefly together.
11. Deglaze the mixture with the broth.
12. Let the soup simmer gently on low heat for about 25 to 30 minutes, stirring occasionally.
13. Puree the soup with a hand blender until smooth and creamy.
14. Season the soup to your taste.
15. Pour the soup into pre-warmed soup bowls.
16. Garnish each bowl with a dollop of crème fraîche, a star anise, and a chive stalk.
17. Serve the soup hot.

Nutrition per serving

kcal: 385
Protein: 7 g · Fett/Fat: 24 g · Carbs: 34 g