Pumpkin Soup with Chestnuts

Ingredients

• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 1 kg Hokkaido pumpkin
• 3 tbsp Rapeseed oil
• 700 ml vegetable broth
• 300 g chestnuts (pre-cooked; vacuum sealed)
• 60 g sour cream
• Salt
• Pepper
• 50 g Pumpkin seeds

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger. Clean, wash, and cut a large lid off the pumpkin. Remove seeds and stringy bits. Hollow out the flesh leaving about a 2 cm thick rim using a sharp-edged spoon. Weigh the flesh and cut into 400–500 g chunks.

2. 2.

   Heat 2 tbsp oil in a pot and sauté onions, garlic, and ginger over medium heat for about 2 minutes until translucent. Add pumpkin, stir briefly, then deglaze with broth and simmer gently for 30 minutes until soft.

3. 3.

   Cut chestnuts into large pieces. Set aside half, add the rest to the soup about 10 minutes before the end of cooking. Puree with a stick blender, adding more broth if needed or reducing further. Stir in sour cream and season with salt and pepper.