Confit pumpkin and chestnut soup

Pumpkin and chestnuts soup

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
  • cream
  • roasted squash seeds

Pumkin and chestnuts soup top


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.


{Halloween recipe} Pumpkin and apple crumble


Extract of ‘Magical flavors, 49 extraordinary recipes and tips for kitchen boy’:

Recipe n°3 : Pumpkin and apple crumble

For the festival of writing, I visited my aunt Anna in York, in the North of England. Anna used to tell me about ghosts stories haunting the city all the time. Once, she told me the story of Luc, a kitchen boy working at the Golden Fork restaurant. He had never been lucky. His parents were poor and couldn’t meet their family’s needs. Also Luc decided to find a job to help his little brother pay for his studies. Luc went door to door and quickly found a job at the Golden Fork restaurant thanks to his chat. The restaurant chef was none other than celebrity chef Eric Yousolf. His name was known by all but none had seen his face as he never went out of his kitchen. People went from every part of the country to taste the chef incredible apple crumble. Unfortunately, just a few days after Luc arrived, chef Yousolf slipped on an oil puddle and died. When Luc discovered the body lying on the kitchen floor, he was really sad. Chef Yousolf was very kind to him even if he never smiled. As he was going to tell the neighbors, chef Yousolf ghost appeared in front of him next to the entrance. “Please don’t tell anyone. I died way to soon and would love to stay a little longer in my kitchen. What do you think of becoming my hands ? I’ll teach you everything.”. The same day, Luc was going to the market holding chef Yousolf shopping list. He bought everything plus pumpkin as it was his favorite. Back to the restaurant, he hurried up cooking, following every single chef advice. Only for the crumble, he made an exception by adding pumpkin to the chef recipe.  As customers came by, everything went perfectly. At the end of the service, one customer asked to see the chef. He wasn’t surprise to see the young kitchen boy instead of chef Yousolf as he always sent his assistant before. “What was the ingredient chef Yousolf added to the crumble? It was really surprising.” Pumpkin, said Luc. “Pumpkin ? What a bold choice! I loved it and would love to get this dessert every time I’ll come in the future!” After that day, the restaurant was always full and Luc get recognition for his cooking skills. Nobody get surprised that chef Yousolf just disappeared one day. Nobody, especially not Luc. As he had now enough incomes to meet his needs and help his brother pay for his studies, chef Yousolf stopped haunting the restaurant. Last time Luc saw him, he smiled at him.

The recipe :

Ingredients (5-6 servings):

  • 400g/14oz pumpkin
  • 3 apples
  • 20g/0,7oz sugar
  • 20g/0,7oz salted butter
  • 1 teaspoon of ground cinnamon

For the crumble :

  • 40g/1,4oz chestnut flour + 40g/1,4oz all purpose flour (or 80g/2,8oz all-purpose flour)
  • 80g/2,8oz butter
  • 80g/2,8oz nut meal
  • 60g/2,1oz sugar



Preheat the oven at 180°C/350°F.

Peel and core the pumpkin and apples. Chop into chunky pieces.

In a pan, heat the sugar until liquid and golden. Add salted butter immediately to the caramel. Add chopped pumpkin and apples. Cook for 10 minutes at medium heat. Add water or apple juice if needed so mixture stays moist.

Place the preparation in to a shallow baking dish.

In a large bowl, add chestnut and all-purpose flours, nut meal, sugar and butter cubed at room temperature. Rub until you have a very coarse mixture.

Sprinkle the crumble topping over the apples and pumpkin. Cook for 30 minutes.