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.
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
In a large pot, over a medium heat, melt the butter and then add the onion, cooking for around 6 minutes, or until translucent.
Add in the garlic, ginger, and chestnuts, cooking for 3 minutes, occassionally stirring.
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.
While the soup is cooking, in a small mixing bowl, mix together the milk & greek yoghurt, whisking until combined. Set aside.
Remove from the heat and add in milk/yoghurt mix, stirring until combined.
In batches, puree the soup until smooth. Be careful as the soup will be hot.
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.
Serve with Greek yogurt (optional), or top with lightly toasted nuts or seeds. Enjoy!