Pumpkin and Chestnut Soup
Source of Recipe
The Maitre D
Recipe Introduction
This is perhaps the best tasting soup I have ever had. The mix of chestnuts
and pumpkin, along with the cinnamon is just wow!!! There's a little more to
it than our quick and easy soup but it's well worth the effort.
List of Ingredients
2tbsp olive oiL
2 tbsp margarine
1 Small pumpkin (or squash)
2 Shallots
1 Medium onion - chopped
15 Chestnuts
1 tsp Cinnamon
Salt
Pepper
1/2 cup Sherry
1 cup Red wine
3 cups vegetable stock made from 2 stock cubes Recipe
Step 1
Roast the chestnuts either in a microwave or in the oven. With either method
begin by cutting an x through the rounded top of each nut.
Microwave on high for 90 seconds or until all the nuts have split open.
Allow to cool and then peel and roughly chop.
Or, toss with salt, pepper and 1/3 cup of canola oil. Spread on a baking
sheet and roast in the oven at 425 degrees until tender, approximately 25 to
35 minutes. Return to bowl, toss, and wrap bowl tightly with plastic wrap.
Cool, then peel and roughly chop.
Step 2
Cut small pumpkin in half lengthways, then microwave at high for 7 to 10
minutes or until soft. Scoop out and throw away the seeds. Then scoop out
the fleshy part and set aside.
Step 3
On medium setting, heat oil in large stockpot. Once oil is heated, add
margarine and then shallots, onion and chopped chestnuts. Cook until onions
are soft and transparent.
Step 4
Add pumpkin to mixture. Cook for 2 - 3 minutes. Add cinnamon and salt and
pepper to taste.
Step 5
Add sherry, wine and vegetable stock. Reduce heat and simmer for 45 minutes.
Step 6
Puree mixture in a blender until smooth.
Step 7
Return to stockpot and reheat when ready to serve. Adjust seasoning if
necessary.
Step 8
Enjoy!
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