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+ servings

pumpkin & Chestnut soup

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


  • 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


  • 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.


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.


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!