← All recipes

🍲 Creamy Chestnut Pumpkin Soup with Spiced Nuts

390 kcal · 30 min · 4 servings

Ingredients

• 0.5 dried chili pepper
• 1 tsp peppercorns
• 2 allspice berries
• 1 clove
• 0.5 tsp cinnamon
• 1 pinch nutmeg powder
• 1 onion
• 200 g celeriac
• 200 g pumpkin flesh
• 300 g chestnuts (cooked; vacuum-sealed)
• 2 tbsp butter
• 1 tsp honey
• 600 ml vegetable broth
• 200 ml whipping cream
• salt
• pecans (for garnish)

Instructions

1. 1. Place the dried chili, pepper, allspice, and cloves into a mortar.
2. 2. Crush the spices with the pestle until they form a fine powder.
3. 3. Stir the cinnamon and nutmeg into the ground spice mixture.
4. 4. Peel the onion and the celery.
5. 5. Dice the onion and celery into small cubes.
6. 6. Cut the pumpkin flesh into small pieces.
7. 7. Finely chop the chestnuts.
8. 8. Heat the butter in a pot.
9. 9. Add the onion and celery to the hot butter.
10. 10. Sauté the vegetables for 2 to 3 minutes over medium heat.
11. 11. Take 1 to 2 teaspoons of the spice mixture and sprinkle it over the vegetables.
12. 12. Add the remaining pumpkin and chestnuts to the pot.
13. 13. Stir the honey into the mixture.
14. 14. Fry everything lightly for 2 to 3 minutes.
15. 15. Pour the broth into the pot.
16. 16. Simmer the soup for 20 to 30 minutes over low heat until soft.
17. 17. Puree the soup finely with a hand blender.
18. 18. Stir the cream into the pureed soup.
19. 19. Season the soup with salt.
20. 20. Season the soup with the remaining spice mixture.
21. 21. Place one nut on each serving as a garnish.
22. 22. Sprinkle the rest of the spice mixture over the finished soup.

Nutrition per serving

• kcal: 390
• Protein: 5 g · Fett/Fat: 24 g · Carbs: 39 g