Pumpkin and Chestnut Soup
Contributed by: The Maitre D
This is perhaps the best tasting soup I have ever had. The mix of chestnuts and pumpkin, along with the cinnamon is just wow!!! There's a little more to it than our quick and easy soup but it's well worth the effort.
- 2 tbsp olive oil
- 2 tbsp butter or margarine
- 1 Small pumpkin (or squash)
- 2 Shallots
- 1 Medium onion - chopped
- 15 Chestnuts
- 1 tsp Cinnamon
- 1/2 cup Sherry
- 1 cup Red or white wine
- 3 cups vegetable stock made from 2 stock cubes
Roast the chestnuts either in a microwave or in the oven. With either method begin by cutting an x through the rounded top of each nut.
Microwave on high for 90 seconds or until all the nuts have split open. Allow to cool and then peel and roughly chop.
Or, toss with salt, pepper and 1/3 cup of canola oil. Spread on a baking sheet and roast in the oven at 425 degrees until tender, approximately25 to 35 minutes. Return to bowl, toss, and wrap bowl tightly with plastic wrap. Cool, then peel and roughly chop.
Cut small pumpkin in half lengthways, then microwave at high for 7 to 10 minutes or until soft. Scoop out and throw away the seeds. Then scoop out the fleshy part and set aside.
On medium setting, heat oil in large stockpot. Once oil is heated, add butter and then shallots, onion and chopped chestnuts. Cook until onions are soft and transparent.
Add pumpkin to mixture. Cook for 2 - 3 minutes. Add cinnamon and salt and pepper to taste.
Add sherry, wine and vegetable stock. Reduce heat and simmer for 45 minutes.
Puree mixture in a blender until smooth.
Return to stockpot and reheat when ready to serve. Adjust seasoning if necessary.
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