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.

Pumpkin and Chestnut Soup (Kürbis-Kastaniensuppe)

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

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the diced pumpkin and cooked chestnuts to the pot, and stir to combine with the onion and garlic.
  3. 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.
  4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
  5. Simmer for an additional 5 minutes, then remove from heat.
  6. 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