Lunch/ Fodmap

Chestnut Pumpkin Soup

Chestnut Pumpkin Soup

Print Recipe
Serves: 4 Cooking Time: 40 min


  • 2 cups of organic pre made pureed pumpkin
  • 1/2 cup water
  • 20 chestnuts
  • 2 tbsp heavy cream
  • Freshly grated nutmeg
  • 1 tsp cayenne pepper
  • Salt & Freshly ground pepper



Bring a small pot of water to boil and add the chestnuts, cook for 20 minutes and drain. Wash the small pot and set aside


In a blender add the pumpkin puree then add the water to the can or box and stir, add that to the blender


Cut the chestnuts in half and take the meat out careful not to take any dark brown parts of the shell, discard the shells


Add the chestnuts, nutmeg, cayenne, salt & pepper to the blender and blend on high for 2 minutes


Add the soup to the pot, add the heavy cream and on low heat warm up the soup to serve

What a perfect soup for the fall. It is an elegant lunch option that will keep you going until 5pm, not to mention a beautiful way to start a dinner. The subtle creaminess from the chestnuts combine in a beautiful marriage with the earthiness of the pumpkin. Even better, by using the pre-made pumpkin puree, you can cut down the cooking time drastically so it is easy to whip up in a hurry, you know because sometimes we are pre-occupied with the protein star of the show and forget about how the meal is beginning.  Add some homemade bread or a side salad to the soup and you have a perfectly balanced meal that can stand on its own!

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: