Chestnut Pumpkin Soup with Nuts

Ingredients

• 0.5 dried chili pepper
• 1 tsp peppercorns
• 2 piment berries
• 1 clove mace
• 0.5 tsp cinnamon
• 1 pinch nutmeg powder
• 1 onion
• 200 g celery root
• 200 g pumpkin flesh
• 300 g cooked chestnuts (vacuum sealed)
• 2 tbsp butter
• 1 tsp Honey
• 600 ml Vegetable Broth
• 200 ml heavy cream
• Salt
• pecan nuts (for garnish)

Instructions

1. 1.

   Crush the dried chili with pepper, piment and mace in a mortar. Mix in cinnamon and nutmeg.

2. 2.

   Peel and finely chop onion and celery root. Cut pumpkin flesh into small pieces and chop chestnuts.

3. 3.

   Heat butter in a pot. Add onion and celery and sauté for 2–3 minutes over medium heat. Sprinkle 1–2 tsp of the spice mix on top. Add remaining vegetables, stir in honey and cook everything lightly for another 2–3 minutes. Pour in broth and simmer gently for 20–30 minutes until tender.

4. 4.

   Blend soup until smooth, stir in cream and season with salt and remaining spices. Serve garnished with a nut and a sprinkle of the spice mix.