Chestnut Pumpkin Soup


I don’t always plan our family meals in advance, and sometimes I find myself having to make dinner at the last minute, with whatever I have at home. Luckily, I love improvising when it comes to cooking, and I’m also very good at it (if I may say so myself). But to be totally honest, I have a well-stocked pantry, so I have options to play with.

This delicious soup was born in my kitchen, a while ago, without planning in advance, just like many other dishes…and I just realized that it happens to be a perfect dish for Thanksgiving. Enjoy!

2 tablespoons olive oil
1 large onion diced
2lb pumpkin (that I had cut into cubes and froze) defrosted
1 bag (5.2oz) of peeled and roasted chestnuts
1 hipping tablespoon chicken flavor soup powder
Black pepper and salt to taste
1teaspoon sugar
8 cups water

In a large pot, heat the oil and sauté the onion until golden brown.

Add the pumpkin, chestnuts, and spices and stir well.


Add the water and bring the soup to a boil. Lower the heat to medium and cook covered for about 45 minutes. Turn off the heat.

Using a hand blender, puree the soup in the pot. The texture should be smooth and creamy.

Happy Thanksgiving, all!

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