Pumpkin & Chestnut Soup

They may appear in the supermarkets ready for halloween, but pumpkins are at their best throughout November and December, meaning pumpkin soup a warming winter staple.

Make the most of chestnuts being in season and add an extra nutty flavour to this velvety soup. Prepare a large batch to keep you warm on those chilly winter nights and use for easy lunches throughout the week.

Lake District Coast Aquarium

Serves 10


  • 4 tablespoons unsalted butter
  • 8 cups chicken or vegetable stock
  • 6 large potatoes, cut into one inch cubes
  • 2 medium onions coarsely chopped
  • 4 lbs roasted flesh of dry, starchy pumpkin or squash, such as ‘Hubbard’ or ‘Buttercup,’ cut into 1-inch cubes
  • 1 jar of whole, peeled chestnuts, or 15oz roasted chestnuts
  • 2 tbsp cream (optional)
  • Salt and freshly ground pepper


  • Melt butter in a large saucepan over medium-low heat. Add onions and cook for about 5 minutes or until translucent
  • Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat for about 45 minutes, until vegetables are tender. Leave to cool slightly.
  • In batches, blend mixture in a food processor until smooth. Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds and chopped chestnuts if desired.
Lake District Coast Aquarium
Camping At Cardewlees

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