Pumpkin and Chestnut Soup (Kürbis-Kastaniensuppe)
This Kürbis-Kastaniensuppe (Pumpkin and Chestnut Soup) is a classic Viennese dish that is perfect for the autumn season. The combination of sweet pumpkin and earthy chestnuts creates a rich and comforting soup that is sure to warm you up on a chilly day.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 cup cooked chestnuts
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the diced pumpkin and cooked chestnuts to the pot, and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then remove from heat.
- Serve the Kürbis-Kastaniensuppe hot, garnished with a drizzle of cream and a sprinkle of chopped chestnuts.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Immersion blender Soup bowls Ladle
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the Kürbis-Kastaniensuppe with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a creamier texture, you can add more heavy cream or coconut milk to the soup before serving.
Cost
$15