Pumpkin Soup with Chile-Chesnuts
Ingredients
- For the sharp chestnuts
- 200 grams cooked Chestnuts (vacuum-packed)
- 1 Red chili pepper
- 2 Tbsps Pumpkin seed oil
- 1 ½ Tbsps Balsamic glaze
- Sea salt
- freshly ground peppers
- 1 handful Basil
- For the soup
- 150 grams starchy potatoes
- 350 grams Pumpkin (such as butternut squash)
- 1 small onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
- chili peppers (ground)
Preparation steps
Cut chestnuts into small cubes. Rinse and halve chile lengthwise, remove seeds and ribs, and cut into thin strips. Cut some of the basil into thin strips, setting aside the rest for garnish. In a bowl, mix chesnuts, chile, basil, oil and balsamic vinegar together. Season with salt and pepper and let marinate at least 30 minutes.
For the soup, peel and finely dice onion and garlic. Scrub potatoes with a vegetable brush under lukewarm water, rinse, peel and chop. Chop squash.
Heat oil in a large pot. Add onion and garlic and cook until translucent. Add remaining vegetables and sauté briefly. Add broth and wine and season with chile pepper to taste. Cover and cook over medium heat until vegetables are soft, about 25 minutes.
Puree soup, stir in cream, and season with salt, pepper and nutmeg.
Divide soup into preheated glasses, sprinkle with chile-marinated chestnuts and garnish with reserved basil leaves.
