This recipe definitely does not fall under an easy weeknight meal like most of my other recipes do, but it is so delicious I had to share. It’s perfect for Thanksgiving or a first course for a dinner party. Once I year, I lovingly, painstakingly peel fresh chestnuts to make this soup because it’s that good!! Peeling fresh chestnuts is a labor of love, they just have a mind of their own. Some come out of the shell perfectly and others just refuse. This method of peeling generally works pretty well but I never have an easy time no matter which method I’ve used. I’ve seen pre-peeled chestnuts before but I’ve never used them for this recipe so if you try them let me know how the soup turns out!
Despite the fact that 95% of the calories we get from pumpkin comes from carbohydrates, it has actually recently been shown to help steady the release of sugar inside of our digestive tract after being eaten, and to lessen our overall glycemic response to meals. This is what we call a complex carbohydrate, not a simple carbohydrate. Pumpkin is also packed with antioxidants, fiber and vitamin A and C!
creamy pumpkin soup
recipe adapted from manger
serves 4
ingredients
1 pumpkin (I used red kuri squash) – peeled, deseeded and chopped into chunks
1 small onion (chopped)
6 ounces chestnuts (peeled, method linked above)
3 cups vegetable stock (preferably home-made)
1 tablespoon extra virgin first cold pressed olive oil
1/2 tsp ground nutmeg
salt and pepper to taste
bunch of parsley (finely chopped, for serving)
coconut yogurt, I like this one (optional, for serving)
roasted pumpkin/squash seeds (optional, for serving)
directions
In a large pot, heat the olive oil on a medium heat and sauté the onions until soft and slightly golden, about 4-5 minutes. Add the coarsely sliced pumpkin and give it a good stir. Lower the heat and add the vegetable stock and peeled chestnuts. Stir. Add salt, pepper and nutmeg. Cover and cook on a low heat for 20 minutes, or until the pumpkin is tender.
Puree the soup in batches using an upright blender. Return to pot, cover and cook for 10 more minutes on a very low heat. Stir occasionally. If the soup is too thick, you can add more vegetable stock or water until you get the desired consistency.
Pour soup into bowls and serve topped with coconut yogurt, parsley and pumpkin seeds.
