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.
Pumpkin Soup with chestnuts and honey
For roasting the pumpkin
- 2-3 kg Pumpkin cut in half and deseeded
- 0.5 tbsp olive oil
For making the soup
- 3 large onions 450g diced
- 0.5 tbsp. olive oil
- 800 ml vegetable stock
- 200 g cooked and peeled chestnuts
- 1 tsp dried sage
- 1 tsp dried rosemary
- Pinch salt and pepper
For the topping
- Single cream
- Pumpkin seeds
- Pre heat the oven to 180 degrees C
- To prepare the pumpkin, slice off the stem at the top and cut the whole pumpkin in half. Remove the seeds and any pulp. (see link above for instructions on drying and roasting seeds). Place the 2 pumpkin halves on a baking tray skin side down. Drizzle the olive oil over the flesh and use your fingers to rub evenly over the surface. Place in the middle of the oven and roast for 1 hour.
- Meanwhile dice the onions and fry with the oil in a large pan until soft. Set to one side until the pumpkin has cooked.
- After an hour of roasting, remove the pumpkin from the oven. Peel off the skin and discard, then roughly chop the flesh into cubes.Add the roasted pumpkin to the cooked onions along with the stock, chestnuts, sage, rosemary and seasoning. Place on a medium heat and bring to the boil then simmer for a couple of minutes.
- Remove from the heat and then blend until smooth using a blender or hand blender.
- Gently reheat if required. Taste and add more seasoning if needed. Serve in bowls topped with a drizzle of honey, a swirl of cream and a scattering of roasted pumpkin seeds.
- Alternatively, once blended soup can be transferred to sealable containers and frozen for up to 3 months.
PIN FOR LATER
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.