0

items in your basket

total basket value
Your Basket
Continue Shopping

PUMPKIN & CHESTNUT SOUP

Monika's pumpkin and chestnut soup, or as it is known in Spain 'crema de calabaza y castanas', is the perfect recipe for Autumn as it is both chestnut and pumpkin season. La Castanada is the chestnut festival that is celebrated in the first week of November in many villages in Spain. The nuts are often roasted and served with grilled chorizo, washed down with cider and often used to make soups like this one.
READY IN

30 mins

COOKING TIME

25 mins

PREP TIME

20 mins

SERVES

4 people

ingredients

  • 4 tablespoons of olive oil
IN STOCK
  • 20g butter
  • 400g pumpkin chopped into 1cm pieces
  • 1 small onion, chopped
  • `1 carrot, chopped
  • 1 stick of celery, chopped
  • sea salt
  • around 600-750ml hot caldo vegetal or caldo de pollo stock
  • 400g peeled and cooked chestnuts, chopped
  • 3 tablespoons double cream (optional)
  • 2 tablespoons chopped parsely

by Monika Linton

When making this recipe make sure you select a pumpkin that has brightly coloured flesh - just like those used to carve on Halloween! This is so that when the pumpkin is blended with the chestnuts, the soup keeps as much vibrancy as possible. 

Method  

Heat the olive oil and butter over a high flame in a large pan, and when the butter has melted and begun to sizzle add the vegetables. Stir until they begin to turn a light golden colour, then turn down the heat to low, add a pinch of salt and allow to sweat uncovered for 10 minutes, checking regularly to make sure the vegetables are still al dente - don't let them overcook.

Pour in 400ml of the hot stock together with 400ml of water, and add most of the chopped chestnuts, reserving a few for the garnish. 

Bring to the boil, then turn down to a simmer for 5 minutes to heat the chestnuts through and finish cooking the vegetables. Taste and season if necessary, then blend, using a hand blender. 

The chestnuts will act as a thickener and turn the soup a brown colour. Add another 200ml of hot stock, bring back up a simmer, and add the double cream, if using - this will lighten both the colour and texture of the soup and bring out the creamy flavours of pumpkin and chestnut. 

If the soup feels a bit too dense (some chestnuts absorb the liquid more than others), add more hot stock and serve immediately, garnish with the reserved chopped chestnuts and the parsley. 

 

 See more recipes like this

This recipe is from The True Food of Spain cook book by Monika Linton.

You can buy a copy of this wonderful book here. 

ingredients

  • 4 tablespoons of olive oil
IN STOCK
  • 20g butter
  • 400g pumpkin chopped into 1cm pieces
  • 1 small onion, chopped
  • `1 carrot, chopped
  • 1 stick of celery, chopped
  • sea salt
  • around 600-750ml hot caldo vegetal or caldo de pollo stock
  • 400g peeled and cooked chestnuts, chopped
  • 3 tablespoons double cream (optional)
  • 2 tablespoons chopped parsely
Back to the top