🌰 Chestnut and pumpkin soup (15 min): a creamy & autumnal recipe – Neary

• Cooked chestnuts (vacuum-packed or homemade, peeled) 🌰
• Pumpkin (or butternut squash if you want a nutty note) 🎃
• A yellow onion
• A little fresh or plant-based cream for creaminess 🥛
• Homemade vegetable stock or stock cube
• A pinch of nutmeg , pepper, salt 🧂
• Olive oil or butter (optional)

Discover Neary's homemade soup kits to save time and cook 100% seasonal food!

1. Peel and dice the pumpkin (you can keep the skin on the butternut squash for more fiber and flavor). 🔪
2. Sauté the chopped onion in a little oil or butter over low heat.
3. Add the pumpkin pieces, then the chestnuts. Brown them for a few minutes to develop the flavors. 🔥
4. Cover with hot stock. Simmer for about 10 minutes (the pumpkin should be very tender).
5. Blend thoroughly until smooth. Add the cream, nutmeg, salt, and pepper, and taste! 🥄

If needed, adjust the consistency with a little water or broth. To convert your quantities, use our handy cl/ml converter .

• Use an immersion blender or a powerful blender for an ultra-smooth texture.
• Add the chestnuts in two batches: half blended, the other half crumbled for a rustic touch.
• A touch of whipped cream or coconut milk adds an irresistible softness.
• A drizzle of hazelnut oil or a little brown butter just before serving to enhance the flavor.

Neary's tip: Serve the soup piping hot, garnished with a few chestnut pieces and toasted seeds for extra crunch! 🥄🌰

• Plant-based : replace the cream with oat or soy milk, add a touch of curry or ginger.
• With bacon or smoked tofu for a salty touch and more protein.
• Add some diced apples for an original sweet and tangy note.
• Discover other easy soup recipes to add variety to your meals!

• Store in a cool, airtight container for up to 3 days.
• Freezes easily in portions for a quick meal.
• Gently reheat in a saucepan, adding a little water if needed to achieve a creamy texture.

Enjoy your homemade soup even on busy evenings – a true autumn delight! 🍁

• A toasted country loaf or homemade focaccia.
• Toasted hazelnuts or seeds to sprinkle on top.
• A drizzle of truffle oil for a festive touch.
• As a starter or as a main course with a salad of lamb's lettuce and walnuts.

For seasonal ideas and ready-made baskets: discover our vegetable garden basket and Neary's seasonal guides ! 🥬🍠

• Can we use horse chestnuts instead of sweet chestnuts? Yes, as long as they are edible (commercially grown horse chestnuts, never those from the garden!).
• Pumpkin or butternut squash? Both work, butternut squash gives a nutty note and an even more velvety texture.
• How to avoid a bland soup? Play with spices, a good broth, and roasting the vegetables to boost the flavors!
• Can I add other vegetables? Of course: carrots, celery, parsnips… anything that is in season in October.

For even more tips, explore our seasonal guides and compare your measurements with our cl/ml converter . Enjoy your meal! 😋