Pumpkin and chestnut soup recipe
Vibrant pumpkin soup has some magical memories for me. I used to work in one of Britain's toughest kitchens and we served pumpkin soup every day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Ingredients
- 500 g Crown Prince pumpkin, peeled, deseeded and diced (reserve the seeds)
- 1 tsp olive oil
- 2 tbsp unsalted butter
- 1 cinnamon stick
- 100 ml dry white wine
- 1 l white vegetable stock
- 50 g roasted chestnuts, peeled
- 1 pinch sea salt and freshly cracked black pepper
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