Description
This autumn-inspired soup is smooth, nutty, and comforting—like wrapping yourself in a warm blanket by the fire. Sweet pumpkin and earthy chestnuts create a velvety base that’s both rustic and refined, perfect for a quiet night in or a festive holiday table. With simple steps and flexible swaps, this recipe is easy enough for weeknights yet impressive enough for guests.
Ingredients
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2 tbsp butter or olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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3 cups pumpkin purée (fresh roasted or canned)
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1 ½ cups cooked & peeled chestnuts (vacuum-packed or jarred work great)
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4 cups vegetable or chicken broth
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½ cup heavy cream or coconut milk (optional for extra silkiness)
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Salt & pepper, to taste
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Optional garnishes: fried sage leaves, bacon bits, crème fraîche, crumbled chestnuts, or truffle oil
Instructions
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Sauté Base – Heat butter/oil in a pot. Add onion, cook 5 min until soft. Stir in garlic for 1 min.
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Add Pumpkin & Chestnuts – Stir to coat, then pour in broth. Bring to a simmer.
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Simmer – Cover and cook gently 15–20 min, letting flavors meld.
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Blend – Remove from heat, blend until smooth (immersion or blender—vent lid for safety!).
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Finish – Return to pot, stir in cream/coconut milk if using, and season generously with salt & pepper.
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Serve – Ladle into bowls and garnish with your favorite toppings.
Notes
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Add a chopped apple + cinnamon & nutmeg for a spiced autumn twist.
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Swap cream for full-fat coconut milk for a dairy-free version.
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Love bold flavors? Add smoked paprika & cayenne, topped with crispy chorizo.
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Soup too thin? Simmer uncovered to reduce, or stir in a cornstarch slurry.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Calories: 240 cal Per Serving
- Sugar: 6g
- Fat: 14g
- Protein: 4g