Creamy Roasted Pumpkin & Chestnut Soup
A silky, warming velouté enriched with butter-roasted chestnuts and toasted sesame seeds.
As the leaves turn, there is nothing more inviting than a bowl of Pumpkin & Chestnut Soup. This recipe takes a traditional velouté and adds a nutty, toasted dimension that makes it feel truly gourmet. If you loved the earthy notes of our Fiddlehead Velouté, this pumpkin version will be your new seasonal favorite.
The Soup Essentials
The Base:
- 1 kg Organic Pumpkin Flesh (skin on)
- 3 Shallots & 5 branches of Thyme
- 30 cl Milk & 50 cl Water
- Butter & Olive Oil
The Toppings:
- 100g Cooked Chestnuts
- 1 Untreated Lemon (for zest)
- 1 handful of Sesame Seeds
- Nutmeg & Fresh Coriander
Preparation Method
1. Prepare the Pumpkin: Wash your organic pumpkin thoroughly. Because we aren't peeling it, you get more nutrients and color! Halve it, remove the seeds, and cut it into large chunks.
2. Sweat and Simmer: Sauté sliced shallots in olive oil until soft. Add the pumpkin chunks and brown them on high heat for 5 minutes to develop flavor. Pour in the milk, water, and thyme. Bring to a boil, then simmer for 15-20 minutes until the pumpkin is tender.
3. Blend and Season: Remove the thyme branches and blend the soup until silky. Grate fresh nutmeg into the pot and adjust your salt and pepper. Set aside while you prep the garnishes.
4. The Roasted Finish: Toast the sesame seeds in a dry pan until golden. In a separate pan, roast the chestnuts in butter until fragrant, then chop them finely. Stir the chestnuts back into the soup and give it one final blend for ultimate creaminess.
5. Serve: Ladle the hot velouté into bowls. Sprinkle with sesame seeds, lemon zest, and a few coriander leaves. Drizzle with a final touch of olive oil. This soup is best enjoyed with a slice of our Braided Brioche.
Complete Your Autumn Feast:
- The Side: Smoky & Zesty Potato Salads
- The Main: Chicken & Feta Savory Pie
- The Dessert: Dark Chocolate & Pear Tart