Reviews (1) Add Rating & Review 79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1 Martha Stewart Member Rating: 5.0 stars 09/16/2020 One of my favorites . . . I've made it for years with bottles of Williams=Sonoma chestnuts (already pealed). It's a hit with all of my guests. And I even substitute vegetable broth for those needing it. You must bake your own pumpkin; it's so easy to do. Thanks Martha. Cheers from West Texas.
Back to Pumpkin-Chestnut Soup All Reviews for Pumpkin-Chestnut Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pumpkin-Chestnut Soup Recipe Summary Servings: 10
Ingredients Ingredient Checklist 4 tablespoons unsalted butter 2 medium onions, coarsely chopped 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as ‘Hubbard’ or ‘Buttercup,’ cut into 1-inch cubes 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes 1 jar (15 ounces) whole peeled chestnuts Coarse salt and freshly ground pepper Up to 2 tablespoons heavy cream (optional) Roasted, dried no-hull seeds from pumpkins such as ‘Lady Godiva,’ for garnish (optional)
Cook’s Notes To roast pumpkins, cut them in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized. Make large batches, and tuck it away in the freezer for up to 1 year; don’t add the cream until after you thaw and reheat it.
Gallery Pumpkin-Chestnut Soup
Recipe Summary Servings: 10
Gallery
Pumpkin-Chestnut Soup
Pumpkin-Chestnut Soup
Pumpkin-Chestnut Soup
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 4 tablespoons unsalted butter 2 medium onions, coarsely chopped 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as ‘Hubbard’ or ‘Buttercup,’ cut into 1-inch cubes 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes 1 jar (15 ounces) whole peeled chestnuts Coarse salt and freshly ground pepper Up to 2 tablespoons heavy cream (optional) Roasted, dried no-hull seeds from pumpkins such as ‘Lady Godiva,’ for garnish (optional)
Directions
Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.
Cook’s Notes To roast pumpkins, cut them in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized. Make large batches, and tuck it away in the freezer for up to 1 year; don’t add the cream until after you thaw and reheat it.
Cook’s Notes
To roast pumpkins, cut them in half, and brush with olive oil; place cut sides down on a baking sheet, and bake in a 400-degree oven until flesh is soft and slightly caramelized. Make large batches, and tuck it away in the freezer for up to 1 year; don’t add the cream until after you thaw and reheat it.
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 09/16/2020 One of my favorites . . . I've made it for years with bottles of Williams=Sonoma chestnuts (already pealed). It's a hit with all of my guests. And I even substitute vegetable broth for those needing it. You must bake your own pumpkin; it's so easy to do. Thanks Martha. Cheers from West Texas.
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
Add Rating & Review
79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
79 Ratings 5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
5 star values: 12 4 star values: 33 3 star values: 26 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 09/16/2020 One of my favorites . . . I've made it for years with bottles of Williams=Sonoma chestnuts (already pealed). It's a hit with all of my guests. And I even substitute vegetable broth for those needing it. You must bake your own pumpkin; it's so easy to do. Thanks Martha. Cheers from West Texas.Martha Stewart Member
Rating: 5.0 stars 09/16/2020
One of my favorites . . . I’ve made it for years with bottles of Williams=Sonoma chestnuts (already pealed). It’s a hit with all of my guests. And I even substitute vegetable broth for those needing it. You must bake your own pumpkin; it’s so easy to do. Thanks Martha. Cheers from West Texas.
Rating: 5.0 stars
All Reviews for Pumpkin-Chestnut Soup
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All Reviews for Pumpkin-Chestnut Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
