Chestnut soup


Today we will make a velvety, aromatic, delicious soup, winter, "huhuliariki" as I call it. I'm crazy about this soup, as it is one of my favorites. And because I have made it many times with many variations, I came up with this recipe that I think you will like too! So try it!


  • 500 g chestnuts peeled and boiled (keep 2-3 whole chestnuts for serving)
  • 2.5 liters of vegetable broth
  • 150 g sweet pumpkin
  • 150 g sweet potato
  • 100 g celery root
  • 10 g fresh chopped ginger
  • 1 chopped leek
  • 4 tablespoons butter
  • Salt Pepper


  1. In a saucepan pour 2 tbsp butter and leeks. Saute over low heat to wither and sweeten. 
  2. Then add the celery root, the pumpkin and the sweet potato in cubes. Always on low heat, sauté them lightly enough to give a little aroma. Then add the broth, and simmer for 20΄-30΄ minutes. 
  3. Then add the chestnuts and let them simmer for another 10 minutes. 
  4. With a hand blender, mash our ingredients, make the taste in salt and pepper, and serve with pieces of chestnut on top.

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