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Pumpkin & Chestnut soup

Pumpkin & Chestnut soup

The perfect Winter comfort soup...
Course starter
Cuisine worldwide
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 10 people
Author Telma Guerreiro | Once Upon a Pan


  • 4 tbsp butter
  • 8 cups of chicken or vegetable stock
  • 6 large potatoes cut into small cubes
  • 2 medium onions coarsely chopped
  • 4 pounds/1.8kg flesh of pumpkin roasted
  • 15 ounces/420g chestnuts cooked and peeled
  • 2 slices of streaky bacon fried and cut into small pieces
  • Salt & pepper to taste
  • Olive oil as needed


  • Preheat oven - 200C
  • Cut the pumpkin in half and remove the seeds. Place the 2 halves, cut facing up, on an oven tray. With a knife, make a few cuts in the flesh. Season with salt, pepper and drizzle with olive oil. Place in the oven for 1 hour or until soft. Let it cool slightly and remove the flesh from the skin. Set aside.
  • While the pumpkin is roasting, cook the chestnuts. Heat 1 litre of water in a large sauce pan.
  • Make a cut, lenghtways, in each chestnut and add them to the water. Cook it for about 30 mins. Remove from the water and let them cool completely. When cool, remove the skin and cut into pieces. Set aside.
  • Melt the butter in a large pan, over medium-low heat.
  • Add the onions and let it cook, stirring, until translucent, about 5 mins.
  • Add the stock, pumpkin, potatoes and chestnuts. Simmer over medium heat until the vegetables are tender, about 45 mins. Let it cool slightly.
  • With a hand blender, process the mixture until smooth. If it's too thick, gradually add more stock.
  • Season with salt & pepper. Just before serving, garnish with the bacon and drizzle with a little olive oil.


Recipe adapted form marthastewart.com