This is an earthy and comforting recipe for a rainy day or flu recovery. Try this Chestnut and Pumpkin soup and let me know what you think :)
I add fresh herbs at the end such as thyme and oregano and crushed pink pepper berries to add a subtle touch to it.
The two main ingredients are pumpkin, freshly peeled and cut on large bits and chestnut puree which you can find in delis or some supermarkets.
I use my thermo-machine “Magimix cook expert” which makes things so much easier but you can use a pot and a plunge mixer. I also add a bit of home-made stock paste: you will find the recipe HERE. You can use any stock cube instead.
- ½ butternut pumpkin
- 1 small onion or 2 échalotes
- A dash (tbs) of olive oil, you can choose butter instead for a richer taste
- 350ml milk (optional you can replace by water)
- 400g or a can of chestnut puree
- A tbs of vegetable stock paste (see my recipe) or a cube of vegetable stock.
- Salt and pepper
- Grated nutmeg
- A pinch of cinnamon
- Water to cover.
- 3 tbs crème fraîche or thickened cream (optional)
- Fresh herbs such as oregano and thyme (optional)
- Crushed pink peppercorns (optional)
- Peel butternut and cut in large cubes.
- Peal onion or échalotes and chop in small cubes if no Cook Expert or in half and select 20 sec / Speed 13 / no temperature.
- Pour oil in the Cook Expert's bowl (or in large pan). Fry a little until onion start to brown a little bit. 1 min / Speed 3 / 140°C.
- Tip milk, butternut, chestnut, stock paste or cube salt and pepper.
- Cover with water.
- Choose program Velouté Soup. (alternative speed at 110°C for 25 mins, then progressively raise the speed until you reach 18). If using a pan, cook until butternut is tender (30 mins) and mix using a plunge mixer.
- Add cream, mix again, 1 min / Speed 18 / no temperature or using a plunge mixer.
- Check if salty enough, if not, add salt and mix a little bit.
- Serve in a large bowl or individual bowls. Sprinkle fresh herbs and pink peppercorn. Serve.