Chestnut Pumpkin Soup
INGREDIENTS
- 200 g Sarkpont chestnut mass
- 150 g Sarkpont plain frozen chestnuts
- 1 onion
- 2 cloves garlic
- 2 tbsp honey
- 2 -3 tbsp olive oil
- 1 apple
- 1 kg peeled pumpkin
- 2 l strained vegetable soup or stock
- 100 ml cooking cream
- salt
- ground pepper
- thyme
Preparation
Thaw the chestnut mass. Prepare the frozen whole chestnuts according to the package instructions and quarter them. Finely chop the peeled onion and sauté it in olive oil until translucent. Add the honey and chopped garlic, then caramelize for 1–2 minutes. Dice the pumpkin and apple, and grate the chestnut mass. Add them to the onions and pour in the vegetable broth. Season with salt, ground pepper, and thyme, then cook for 20 minutes until tender. Blend the soup until smooth, stir in the cooking cream, and heat until just boiling. Serve garnished with chopped chestnuts.
