Autumnal Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 150 grams Celery root
- 250 grams Pumpkin (such as Muscat)
- 400 grams Chestnuts (pre-cooked ready to use, vacuum packed)
- 800 milliliters Chicken broth
- 2 centiliters Cognac
- 100 milliliters Whipped cream
- 1 Tbsp thyme
- salt
- Nutmeg
- freshly ground peppers
- 2 Tbsps Walnut oil
- thyme (for garnish)
Preparation steps
1.
Peel the onion, garlic and celery and cut them all small. Also chop the pumpkin flesh and the chestnuts.
2.
Sauté everything together in a hot pot in butter for 4-5 minutes. Deglaze with the broth, the cognac and the cream and simmer everything quietly for about 25 minutes.
3.
Then take about 150 grams (approximately 4 ounces) chestnuts out of the soup, add the thyme to the rest and puree. Complement as required with broth or let reduce. Season with salt, nutmeg and pepper. Add the chestnuts back into the soup and distribute into bowls. Drizzle with the oil and serve garnished with thyme.
