Description
Experience the warmth of autumn with this creamy Pumpkin & Chestnut Soup, featuring a delightful blend of nutty flavors and aromatic spices. Perfect for cozy gatherings or chilly evenings.
Ingredients
Scale
- 1 medium pumpkin (about 2 cups, peeled and diced)
- 1 cup roasted chestnuts (or 1/2 cup canned chestnut puree)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Chop the onion and garlic finely. If using fresh chestnuts, roast them by scoring an X on top and baking at 400°F for about 20 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté the diced onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Stir in the diced pumpkin and roasted chestnuts (or canned puree). Mix well before adding vegetable broth until everything is submerged.
- Add nutmeg, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to simmer for about 20 minutes until the pumpkin is tender.
- Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer batches to a standing blender.
- Stir in coconut milk until fully combined. Serve hot, garnished with reserved whole chestnuts or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For a lighter option, substitute full-fat coconut milk with almond milk. You can replace chestnuts with white beans for added protein. Adding a pinch of cayenne pepper will give your soup a spicy kick.