Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!
Confit pumpkin and chestnut soup
- 1kg/2,5lb pumpkin
- 450g/1lb pre-cooked chestnut
- 4 garlic cloves
- 2 tablespoons of olive oil
- salt and pepper
- 1 pinch of nutmeg powder
- roasted squash seeds
Preheat the oven to 150°C/350°F.
Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.
Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.
Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.