Lunch/ Fodmap

Chestnut Pumpkin Soup

Chestnut Pumpkin Soup

Print Recipe
Serves: 4 Cooking Time: 40 min

Ingredients

  • 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

Instructions

1

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

2

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

3

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

4

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

5

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.Β  Add some homemade bread or a side salad to the soup and you have a perfectly balanced meal that can stand on its own!

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