Deliciously autumnal pumpkin and chestnut soup topped with honey, cream and roasted pumpkin seeds
So I just had to squeeze in one more pumpkin recipe before the end of October. Mainly because I love this soup but also because roasting a huge pumpkin and then turning it into soup is so, so satisfying. And guess what – theres lots of pumpkins still left in the supermarkets!!
And look how great this is. . .
One lovely pumpkin ready for roasting:
Pumpkin roasted in the oven:
And soft, caramelised pumpkin flesh thats a dream to slice through:
Its super easy, smells amazing and its so tasty that I could eat it just like this. However, with the addition of onions, stock and chestnuts, this delicious roasted pumpkin can also be used to create this fabulous soup.
No other soup says autumn as much as this does and the chestnuts are a perfect nutty and creamy complement to the pumpkin.
What better way to celebrate Halloween than with a nutritious, filling, seasonal pumpkin soup?
For instructions on how to dry and roast pumpkin seeds and for another great recipe that uses pumpkin flesh, have a look at my pumpkin and date muffins post. I also created some lovely autumnal dips using pumpkin, perfect for a halloween party or spooky film night.
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I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum and #recipeoftheweek hosted by amummytoo.