Creamy Roasted Pumpkin and Chestnut Soup Recipe

Have you ever thought about how comforting a bowl of Roasted Pumpkin and Chestnut Soup can be? This vegetable & plant-based soup is perfect for cool evenings and is guaranteed to warm your soul. The combination of sweet roasted pumpkin and nutty chestnuts creates a harmonious blend that will leave you craving more.

This recipe is so simple yet remarkably delicious. It’s ideal for a cozy dinner or as a starter for a festive gathering. Plus, you’ll impress your guests with the unique flavor profile that this Roasted Pumpkin and Chestnut Soup offers. The best part? You can whip it up in no time with minimal fuss!

Delicious and Comforting Roasted Pumpkin and Chestnut Soup

A creamy bowl of roasted pumpkin and chestnut soup garnished with herbs, alongside a piece of crusty bread on a wooden table.

This Roasted Pumpkin and Chestnut Soup is rich and velvety, with a perfect balance of sweetness from the pumpkin and earthiness from the chestnuts. Every spoonful is a delightful experience, making it a fantastic choice for anyone looking to enjoy a warm, hearty meal.

Ingredients

1 medium pumpkin, peeled, seeded, and cubed
1 cup cooked chestnuts, roughly chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 cup coconut milk or heavy cream for added creaminess
Fresh herbs for garnish, such as parsley or thyme

Instructions

Prepare the Pumpkin: Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Combine Ingredients: Add the roasted pumpkin, chestnuts, and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
Blend the Soup: Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend just until combined but leave some pieces intact.
Add Creaminess: Stir in the coconut milk or heavy cream, warming gently without boiling. Adjust seasoning with salt, pepper, and nutmeg.
Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy it hot with crusty bread on the side.