Posted on August 01, 2015
This soup is a great example of a delicacy that was created accidentally.
One day, when I was cleaning my freezer of old forgotten foods, I came across a bag of peeled and cubed pumpkin, that I had cut and frozen after Halloween with the hope of using it for cooking. I debated if I should get rid of it altogether (after all, it has been in the freezer for almost 9 months), or give it a chance and see what happens. As you can tell, I picked the second option. So there I was, thinking what to do with the wilted pumpkin. Since it wasn’t firm anymore, the only way to save it was to make soup out of it. Taking a look in my pantry, I found a bag of roasted chestnuts and thought it could go great with the pumpkin. Pumpkin and chestnuts are both creamy and slightly sweet, and the starchiness of the chestnuts would anchor the soup and even turn it to a bisque. I thought of adding different spices like sage, nutmeg or ginger, but decided to keep it simple, so not to overpower the delicate flavor combination of my two main ingredients.
The result was better than I anticipated. This easy to make, simple soup, turned out to be a gourmet soup that I will certainly serve on special occasions.
2 tablespoons canola oil
1 medium onion diced
20oz (600g) peeled pumpkin
5.2oz (150g) peeled roasted chestnuts (comes in vacuum packaging)
4 cups chicken stock
¼ teaspoon white pepper
1 teaspoon salt
In a large saucepan, melt the butter with the oil. Add the onion and sauté until onion is translucent.
Add the pumpkin cubes and sauté for 2 minutes.
Add the chestnuts, chicken stock and spices, and bring to a boil.
Reduce the heat to medium low and simmer for 40 minutes.
Using a hand blender, puree the soup well until it’s very smooth.
To add some crunchiness and to make the soup more presentable, you may sprinkle each bowl of soup with some salted and roasted almonds or pecans that are slightly crushed.
You may also spice it with sage, nutmeg or ginger, which will give the soup a slightly different flavor.