Chestnut Pumpkin Soup

18

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!

Ingredients:
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

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

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

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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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Join the Conversation

  1. Yummy and original – great recipe! Happy Thanksgiving to you and yours!

    1. Thanks, Dolly. Sorry for the delayed reply. I had some issues with my browser…

      1. Thank you dear Tali, I am also late with all my replies – just running out of time! And I just managed somehow to delete your comment on my post – I am so sorry! I wanted to ask you, are you making sofganiot?

        1. Not this year. We will be in Israel this time🙂

          1. Lucky you! Have a great time and stay safe!

          2. Thanks! Are you making Sufganiot?

          3. I am thinking about it. I generally dislike deep frying, and I don’t know any other way of making them. I was hoping to reblog them from you, motek!

          4. Let’s aim for next year 😉😄

          5. Next year in Yerushalayim!

  2. This looks great! Simple, easy and delicious!

    1. Yes, it is one of the easiest soup recipes I have. We make it pretty often.

      1. I am going to try it and the eggplant.

        1. Let me know how it turns out 🙂

          1. I regret to say that I made it for Shabbat and it was a flop.😕 I will have to look at your instructions more carefully and see where I went wrong. Oh well. I tried.

          2. I wonder what went wrong. It’s one of the easiest soup recipes I know 😐

          3. I made it in the crockpot and my seasoning was off. I think I added too much water.

          4. Make it in a regular pot. In the recipe I said to cook it for 45 minutes, but you can cook it for less time, just until the pumpkin is soft and falling apart when you poke it with a fork. Good luck!

          5. Thanks. I will have to try again.

  3. Thanks, Dolly! Same to you!!

  4. Delicious recipe 😊

    1. Thank you 🙂

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