Pumpkin velouté soup with chestnuts


Pure winter soup, velvety and very tasty. We've all tried pumpkin soup, how about trying a great chestnut pumpkin soup?


  • 700 g pumpkin, cut without seeds
  • 250 g boiled and peeled chestnuts
  • 1 chopped leek
  • 3-4 white mushrooms cut into quarters
  • 1 carrot coarsely chopped
  • 1 small piece of grated ginger or 1 kg of powdered ginger
  • 2 sliced white onions
  • 50 gr white wine
  • 1 liter of vegetable broth
  • 20 g of butter


  1. Cut the pumpkin into slices and place it in a baking tray lined with parchment paper, skin side down. Cover and bake for 45 minutes at 180The .
  2. Once it comes out, remove the skin and cut it into large pieces
  3. Pour a little olive oil into a plastic pot and sauté the onions, leeks, carrots and mushrooms. I also add the pumpkin, deglaze with wine and add the vegetable broth, (keep some broth for the chestnuts), the ginger, lower the heat and let it simmer. While it is simmering in a milk pot, I pour some of the stock and the chestnuts (I keep 2-3 chestnuts for garnish) and let them simmer for 10 minutes. Then I put them through the blender.
  4. When our pumpkin soup boils, I season with salt and pepper and pass it through the rhabdoblender, and then through the sinua (fine strainer)
  5. Let it boil for 2-3 times with the butter.
  6. Serve hot, pouring pumpkin soup on the plate and adding a small spoonful of the sauce in the center of the chestnut puree. Sprinkle with coarsely crushed chestnuts.

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