• Tracy Davies

Roasted Pumpkin & Chestnut Soup

Updated: Apr 30, 2021





Pumpkin soup is such a cool weather food staple. This roasted pumpkin and chestnut soup is a rich, creamy and warming soup with a hint of sweetness, providing that extra layer of flavour. Instead of cream, I use a Greek yoghurt/skim milk combo to make it that little bit more healthier, combined with the creaminess from the chestnuts it makes for a perfect weekday lunch or dinner, served with crusty sourdough and topped with pepitas or left over chopped chestnuts.



Ingredients

  • 4 tablespoons butter

  • 1 medium onion, chopped

  • 2 cloves garlic, diced

  • 3 cm piece of ginger, diced

  • 200g chestnuts, roasted, peeled & chopped

  • 1 large butternut pumpkin (~1kg), peeled, cut into chunks & roasted

  • 3 cups vegetable broth

  • 1/2 cup milk

  • 1/2 cup greek yoghurt

  • 1 Tablespoon lemon juice

  • salt and pepper to taste



Directions

  1. In a large pot, over a medium heat, melt the butter and then add the onion, cooking for around 6 minutes, or until translucent.

  2. Add in the garlic, ginger, and chestnuts, cooking for 3 minutes, occassionally stirring.

  3. Turning to a low heat, add in the roasted pumpkin and vegetable broth, covering the pot with a lid and cooking for about 20 minutes.

  4. While the soup is cooking, in a small mixing bowl, mix together the milk & greek yoghurt, whisking until combined. Set aside.

  5. Remove from the heat and add in milk/yoghurt mix, stirring until combined.

  6. In batches, puree the soup until smooth. Be careful as the soup will be hot.

  7. Place the soup back into the pan and heat for a final 5 minutes, adding in the lemon juice and seasoning with sea salt & black pepper.

  8. Serve with Greek yogurt (optional), or top with lightly toasted nuts or seeds. Enjoy!


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