• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Haricoco
  • About
    • Haricoco Services
    • Contact me
  • All Vegan Recipes
    • Breakfast
    • Soups
    • Main dishes
      • Gourmet vegan
      • Mediterranean food
      • Chinese food
      • Moroccan food
    • Sauces and condiments
    • Desserts
  • Recipes by Region
    • Chinese recipes
    • Moroccan recipes
    • Mediterranean Recipes
  • More to Enjoy
    • Wine pairing
    • Love for bread
    • Monkeysbrew beer brewing
    • Sustainable living
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • vegan recipes
  • Contact us
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • ×

    HOME » Soups » Pumpkin and chestnut soup, with wine pairing

    Pumpkin and chestnut soup, with wine pairing

    Dec 17, 2020 · Leave a Comment

    Jump to Recipe - Print Recipe

    One of the greatest pleasures when autumn arrives is pumpkins! I always get very excited when the first pumpkins arrive at my local market. My favourite pumpkins are the Potimarron (red kuri squash) and butternut squash , they are deliciously naturally nutty. Great for this pumpkin and chestnut soup!

    Estimated reading time: 3 minutes

    Jump to:
    • 🥘 Main ingredients
    • 🥗 Serving suggestions
    • 🍷 Wine pairing
    • 📋 Recipe
    • pumpkin & Chestnut soup

    🥘 Main ingredients

    Main ingredients;

    • Pumpkin
    • Boiled chestnuts
    • Roasted garlic
    • shallot (or onion)
    • truffle or nut oil
    • garnish for some crunch

    This soup is so easy to make, yet so delicious. It is rich, nutty, and smooth like velvet. Lovely with some freshly baked bread.

    The Ingredients for this soup are minimalistic. The natural flavours of the pumpkin and the chestnut are so full and rich that it doesn't need much more.

    🥗 Serving suggestions

    I have made this soup with just some added water (and a little plant based milk) But you could of course use a vegetable stock, in which case you probably need to use less seasoning.

    The pumpkin and chestnut soup is garnished with toasted seeds - pumpkin & sunflower seeds. But this soup would be great topped with crispy roasted chickpeas, spiced hazelnuts, or any other nuts. It adds a little crunch to this super smooth soup.

    If you like the autumn ingredients as much as I do, check out some of my other typical autumn dishes, like;

    • Stuffed mini pumpkin with puree and mushrooms
    • Mushroom & Chestnut pate on toast
    • Hearty mini wellingtons

    🍷 Wine pairing

    bottom end of white wine glasses

    Some would say, Wine with soup? But because we often eat soup as a main course, I say... Why not?

    Pumpkin and chestnut soup; sweet, nutty, soft and creamy. I would straight away say a beautiful round chardonnay would work wonders here. But you might want to try an off-dry to medium chenin, or an Alcasian riesling can be quiet interesting with this soup.


    Check out this recipe, and let me know if you used any other pumpkins, and how they turned out. I would love to hear from you, and to see your pictures. Don't forget to add @haricoco1 to your Instagram posts , so we can share, and create together!

    📋 Recipe

    pumpkin & Chestnut soup

    Lovely rich, smooth and nutty!
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 3 servings
    Calories: 309.19kcal

    Ingredients

    • 1 Tablespoon olive oil
    • ½ butternut squash or other pumpkin about 500 grams, roughly chopped
    • 90 grams approx. 12 chestnuts boiled chestnuts
    • 1 shallot chopped
    • 4 cloves of roasted garlic
    • 500 ml (2 cups + 2 Tbsp) water
    • 100 ml (⅖ cup) plant based milk
    • salt
    • pepper
    • 1 Tablespoon truffle oil or nut oil
    • Garnishing; a handful of toasted pumpkin seeds and sunflower seeds

    Instructions

    • Sauté the chopped shallots in olive oil with a pinch of salt.
    • Once translucent, add the roasted garlic cloves, the chopped pumpkin, and the chestnuts. Stir around for a couple of minutes so the flavours release.
    • Add the water , and leave to simmer (covered) until the pumpkin is well cooked. (20-30 minutes)
    • Leave to cool
    • Once cool, blend and add slowly some of the plant based milk until you get your desired thickness.
    • Sieve , for a smooth silky soup, and re-heat.
    • Season with extra salt and pepper.
    • Serve the soup with some toasted seeds on top.

    Notes

    You can pretty much use any type of pumpkin for this soup. It would be interesting to try it with different ones.
    This soup freezes very well. Let it cool down and freeze it in separate portions.
    For the garnish, I have used toasted seeds, but you can use many other garnishes for this soup. Like; roasted chickpeas, roasted and/or spiced hazelnuts, mushrooms, or any other nuts or herbs.

    Nutrition

    Serving: 1g | Calories: 309.19kcal | Carbohydrates: 41.09g | Protein: 9.23g | Fat: 12.74g | Saturated Fat: 1.9g | Trans Fat: 0.02g | Cholesterol: 3.44mg | Sodium: 693.32mg | Fiber: 5.01g | Sugar: 6.9g | Vitamin A: 1.93IU | Vitamin C: 18.02mg | Calcium: 8.75mg | Iron: 11.95mg
    Tried this recipe?Let us know how it was!
    « Minestrone soup, super tasty and a healthy warmer.
    Vegan Pesto, simple and easy to make »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • Pickled red onions. A must-have in your fridge
    • Roasted Beetroots, use in so many ways!
    • Cauliflower rice, low calorie and Not Boring!
    • Chinese miso & mushroom soup, Umami rich
    • Burnt aubergine curry (without a gas hob), Super tasty!
    • Vegan Shepherd's pie, Umami rich comfort food
    • Tarragon croquette with smoky puree
    • Unique strawberry tasting, A true experience!


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • Ratatouille filo purse, a taste of the Mediterranean!
    • Black garlic spelt with broccoli, a deliciously nutty dish
    • Mediterranean roasted vegetables, Indulge in pure flavours
    • This vegan bastilla is the bomb!

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • Vegan meatballs (Aka Aubiballs)
    • Zaalouk, Easy & delicious Moroccan aubergine salad
    • The Best, Saté sauce (peanut sauce) Easy to make
    • Delicious vegan burger, great for the bbq or grill!
    • Vegan Borscht, delicious & rich, with wine pairing
    • Spicy roasted carrot & coriander soup. Easy and quick!
    • Sustainable internet usage in 2021
    • Vegan Pesto, simple and easy to make


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • Mini mushroom wellingtons, delicious, hearty and easy!
    • Vegan chocolate fudge cake with silky chocolate ganache
    • Vegetable terrine, beautiful and delicious
    • Delicious vegan Paëlla with saffron, make at your own home
    • About
    • vegan recipes
    • Contact us

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign up! And get the most out of it

    Contact

    • Contact
    • Services
    • Work with me

    Copyright © 2019 - 2022 HARICOCO

    Haricoco data and cookie consent
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT