Pumpkin Soup with Chestnuts
Healthy, because
Even smarter
Lots of goodies to spoon up: The edible fruits of the sweet chestnut not only provide plenty of B vitamins, but also fibre - they gently stimulate our digestion, while the pumpkin pulp provides plenty of vitamins, minerals and secondary plant substances, such as carotenoids. The best known representative is probably beta-carotene, which can intercept cell-damaging free radicals.
You can store a whole pumpkin for up to six months in a dark, dry and cool place (10 to 13 degrees). If pumpkins are stored in a humid environment, they can rot. A pumpkin that has already been sliced can be kept covered in the refrigerator for up to a week. Alternatively, you can blanch and freeze individual pieces - they can then be used for about four months.
Ingredients
- Ingredients
- ½ dried chili pepper
- 1 tsp peppercorns
- 2 allspice
- 1 cloves
- ½ tsp cinnamon
- ½ tsp ground Nutmeg
- 1 onion
- 200 grams Celery root
- 200 grams Pumpkin (or butternut squash)
- 300 grams Chestnuts (ready to cook, vacuum packed)
- 2 Tbsps butter
- 1 tsp brown sugar
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- Pecan (for garnish)
Preparation steps
Crush dried chile pepper in a mortar with peppercorns, allspice berry and cloves. Add cinnamon and nutmeg and mix.
Peel onion and celery and cut into small pieces. Chop pumpkin and chestnuts. Melt butter in a pan and saute onion and celery for 2-3 minutes until soft. Sprinkle 1-2 teaspoons of spice mixture over onion and celery and mix. Add remaining vegetables to the pan, sprinkle with sugar, mix and fry for 2-3 minutes until lightly browned. Add broth and simmer for 20-30 minutes.
Then puree the soup finely with an immersion blender, add cream, stir and let simmer to the desired consistency (add broth if needed) and season with salt and spice mixture.
To serve, pour soup into deep plates or soup bowls and garnish each with a chestnut and remaining spice mixture.
