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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
  • cream
  • 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