Chef Bihi Pumpkin Soup with Raisins & Roasted Chestnuts
Looking to elevate your soup game? This pumpkin soup recipe is not just any soup; it incorporates amazing flavor twists that will surprise and delight your taste buds. With delicious roasted chestnuts and sweet raisins, this recipe is perfect for cozy evenings or entertaining guests. Ready to impress your friends and family with an unforgettable dish? Let’s dive in!
Recipe Information
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Difficulty: Easy
Ingredients
- For the Soup:
- 1 Pumpkin (about 1 kg)
- 1 Yellow onion
- 100 ml Olive oil
- 1 handful Fresh chestnuts
- 1.5 to 2 liters Chicken or vegetable broth
- 150 ml Cooking cream
- 1 bunch Black grapes
- 1 tablespoon White vinegar
- 3 pinches Salt
- Freshly ground black pepper to taste
Instructions
- Thinly slice the onion.
- Remove the stem from the pumpkin, then cut it into large cubes.
- Cut the grapes in half and mix them with the vinegar. Set aside.
- Score the chestnuts.
- Preheat the oven to 210°C (410°F) on fan mode.
- In a large pot, heat the olive oil over low heat and sauté the onion until it turns golden brown.
- Add the pumpkin cubes, broth, salt, and pepper, and simmer for 20 minutes.
- On a baking sheet lined with parchment paper, place the chestnuts and roast for about 25 minutes.
- Once the pumpkin is tender, blend the soup, stirring in the cream until smooth.
- Serve with crumbled roasted chestnuts and a sprinkle of pickled grapes on top.
Notes
For a vegan version, substitute the chicken broth with vegetable broth and use coconut cream instead of cooking cream.
Recipe Tips
- Feel free to add spices like nutmeg or cinnamon for extra warmth and flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with fresh herbs, such as thyme or parsley, for added freshness.
Nutritional Information
Approximately 220 calories per serving.
Frequently Asked Questions
1. Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin puree, but ensure it’s pure pumpkin without any added sugars or spices.
2. Is there a substitute for chestnuts?
If you can’t find fresh chestnuts, you can use roasted hazelnuts or walnuts as an alternative.
3. How can I make this soup spicy?
Add a pinch of cayenne pepper or chili flakes during the cooking process for a spicy kick.
4. Can I freeze the leftovers?
Yes, this soup freezes well. Store in an airtight container for up to 3 months.
5. What can I serve with this soup?
This soup pairs beautifully with crusty bread or a fresh green salad.
