06 May Chestnut & Pumpkin Soup
Chestnut season has arrived, hallelujah! These delicious nuts are low in calories and rich in minerals, vitamins and phytonutrients and an excellent source of dietary fibre.
- About 2 cups chestnuts, blanched & peeled
- 6-8 cups stock
- About 750gm butternut pumpkin, peeled & cubed
- 2 onions, chopped
- couple of stalks of celery, chopped
- 1 – 1½ Tbsp chopped fresh herbs (oregano is good)
- salt and pepper
- good pinch nutmeg
- chopped chives
Slit the chestnuts on the flat side and boil in water for 10-15 minutes. Remove outer shell & peel away the brown skin.
In a large saucepan combine the stock, chestnuts, pumpkin, onion, celery & chopped herbs.
Bring to boil, reduce to a brisk simmer and allow to cook over moderate heat until the pumpkin & chestnuts are tender.
Process soup (use stick blender or transfer to an upright blender) until it is a smooth texture. Season to taste with salt, freshly cracked pepper & nutmeg.
If necessary, re-heat gently, then ladle into bowl. Pour a little cream into bowl and top with chives.
Retrieved from: Ceres Fair Food
Download recipe: Chestnut soup recipe