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CREAM OF PUMPKIN SOUP WITH CHESTNUTS

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These is nourishing soup is a mixture of creamy pumpkin and chestnuts. Season it with salt, pepper and cardamon.

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CREAM OF PUMPKIN SOUP WITH CHESTNUTS INGREDIENTS 

Pumpkin

Chestnuts: vaccuum-packed

Vegetable broth 

Vegan buttermilk 

Fresh parsley 

Garlic 

HOW TO MAKE CREAM OF PUMPKIN SOUP 

  1. Prepare the pumpkin. (step-by-step instructions could be found in these recipe). 
  2. In a large cooking pot, add pumpkin, season with salt and cook for 10 minutes (stirring constantly).
  3. Add vegan buttermilk, vegetable broth and garlic (peeled and chopped). Lower the heat and cook for 10 minutes. 
  4. Blend the soup using a blender. Set aside. 
  5. Rinse, dry and finely chop parsley. 
  6. Heat a little olive oil in saucepan, add chestnuts and cook for 5 minutes. Transfer to a dish.
  7. Divide the chestnuts among bowls, sprinkle with chopped parsley. Pour the soup over them. 

I hope you will love these Cream of pumpkin with chestnuts soup because it’s:

Simple 

Quick 

and delicious! 

Other recipes to try:

Pumpkin Scones 

Pumpkin Chili 

Pumpkin Sage Cannelloni 

Vegan Cornbread 

Barley Soup 

Print

Cream of pumpkin with chestnuts

These is nourishing soup is a mixture of creamy pumpkin and chestnuts. Season it with salt, pepper and cardamon. 
Course Soup
Cuisine American
Keyword chestnuts, cream os pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 108kcal
Author Plant-basedRecipes

Ingredients

  • 1 pumpkin
  • 5 punces chestnuts
  • 1/4 bunch fresh parsley
  • 1/4 cup vegetable broth
  • 4 cups vegan buttermilk
  • 1/2 tbsp olive oil
  • salt an d pepper
US Customary - Metric

Instructions

  •  Prepare the pumpkin.   
  • In a large cooking pot, add pumpkin, season with salt and cook for 10 minutes (stirring constantly).Add vegan buttermilk, vegetable broth and garlic (peeled and chopped). Lower the heat and cook for 10 minutes. 
  • Blend the soup using a blender. Set aside. 
  • Rinse, dry and finely chop parsley. Heat a little olive oil in saucepan, add chestnuts and cook for 5 minutes. Transfer to a dish.
  • Divide the chestnuts among bowls, sprinkle with chopped parsley. Pour the soup over them. 

Nutrition

Calories: 108kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 1182mg | Fiber: 2g | Sugar: 10g | Vitamin A: 29276IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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