Autumn Pumpkin Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g celery root
• 250 g pumpkin flesh (e.g., muskmelon)
• 400 g pre-cooked chestnuts (vacuum packed)
• 800 ml poultry broth
• 20 ml cognac
• 100 ml whipping cream
• 1 tbsp thyme leaves
• Salt
• nutmeg
• Pepper (freshly ground)
• 2 tbsp walnut oil
• thyme sprigs for garnish

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and celery root. Cut the pumpkin flesh into small pieces and dice the chestnuts. In a hot pot, sauté everything in butter for 4-5 minutes until lightly browned. Deglaze with broth, cognac, and cream, then simmer gently for about 25 minutes. Remove approximately 150 g of chestnuts from the soup as a garnish, add thyme to the remaining liquid, and blend until smooth. Add more broth if needed or reduce further. Season with salt, nutmeg, and pepper. Return the chestnuts to the soup, ladle into bowls, drizzle with walnut oil, and serve garnished with thyme sprigs.