Pumpkin and chestnut soup

October 23, 2015

Hello everyone ! I am so existed to write my first post! Today I would like to share with you an autumnal recipe I love. With the arrival of the cold weather and soon halloween, a good bubbling soup is comforting! Here is my recipe of pumpkin and chestnut soup that even your grand-ma may rob you the recipe.


  • 1 small pumpkin
  • 1 liter of chicken stock (Kub Or)
  • 200g of chestnuts
  • 2 soup spoons of olive oil
  • single cream or cheese “la vache-qui-rit”
  • 1 onion
  • coriander ou parsley
  • sesame seeds or pumpkin seeds


Peal the pumpkin, remove the seeds inside and cut the pumpkin in small dices. Roast the dices and the onion in a casserole with olive oil. Then baste all of it with the chicken stock and cook 20min until the pumpkin is fondant enough. In a pan, grill the chestnuts, then remove their skins and add them 5 min to the stock. And the best moment is finally coming: mix the soup and add some single cream or cheese “la vache-qui-rit”. Serve the soup in a bowl with some little pieces of chestnuts on the top for the taste, coriander for the color, and sesame seeds for the crunchy. Bon appétit ! Bisous, Melissa ♥

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