The transition between late fall and early winter is when I usually get my one cold of the year.
Thankfully, so far, it has been a very mild one (more of a chill!), but it has still left me craving dizzyingly warming, spiced soups.
This pumpkin soup is one of them, simple but full of fragrant spices like turmeric, nutmeg, cinnamon with just a touch of brown sugar and roasted chestnuts for texture.
Chestnuts are a harbinger of the holiday season and, luckily, these days you can even buy them already peeled, roasted and ready to go.
Tips: If you happen to like chestnuts, scroll back to some of my favorite holiday recipes like chestnut chocolate pie and maple-glazed chestnuts and brussels sprouts.
Spiced pumpkin soup with chestnuts
You’ll need:
- 1 1/2 cans pure pumpkin (about 22 oz, depending on can size)
- 2 T unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 t red pepper flakes
- 1/4 t turmeric
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t ground ginger
- 4 cups chicken broth (or vegetable broth)
- 1/4 cup dark brown sugar
- 1/3 cup milk
- salt, pepper
- 1/2 cup roasted, peeled chestnuts
1. Melt butter in the large saucepan/pot you will be using to make soup. Add onion and garlic and sauté until softened and translucent.
2. Add spices and “toast” for another minute. Add pumpkin and broth, mix to combine, and bring to a boil.
3. Reduce heat and simmer for 10-15 minutes. Taste for seasonings, add salt and pepper to taste.
4. {{You can puree the soup here, if you’d like, using an immersion or regular blender. I didn’t puree it, but it was still smooth though not as velvety.}}
5. Return to low heat, add sugar, taste for spice, add a bit of milk and stir in.
6. Serve warm, topping with crushed and whole chestnuts.
I love all the spices! I am sure the smell alone makes you feel better.
I hope your cold will be over soon
Thank you so much, Sawsan!
I have had several pumpkin soups while traveling but this one is so different with all its spices…it sounds great.
Thank you, Karen! I think you would enjoy this one.
I’m so sorry to hear you’re not feeling well.. this would indeed be the perfect warming soap to comfort at times like these! I’ve got a winter wonderland again this morning and a bowl of this would be so lovely today! Are the chestnuts roasted when you find them at the grocers? Or do you do that? I don’t think I’ve ever seen them here, sadly!
They were already peeled and roasted, Smidge! I bought some regular chestnuts to get roasting this week too, I love them.
Am feeling better which is great 🙂
A heart warming soup.
Thank you, Lail!!
I love pumpkin soup, as for adding the chestnuts “yes please!” I love it puréed on toast so there’s no doubt it adds a lovely and velvety texture to your lovely soup too.
Sorry to hear about your ‘chill,’ alas the pitfalls of winter time 🙂 (Alas, there’s great stuff in there too!)
Feeling better, Alice, thanks! I’m sure the soup had something to do with it 🙂