Pumpkin-chestnut soup

So all week I’ve been thinking about what to do with my chestnuts. As usual, this was taking place on a week where I barely had time to think at all. So I partly blame the chestnut non-action on that.

I really hoped to find something chestnut related in the fall section of David Tanis’ book but no luck.I looked through some more of my books and searched for various recipes online, and while there was a lot out there, this search was compounded by the fact that most of these recipes called for:

• candied chestnuts – which I decided I did not have the patience or fridge space to make properly
• brussel sprouts – which is about one thing I really don’t like to eat
• chestnut puree – which I already have
• making stuffing – it’s a bit early in the season

Then I also couldn’t resist getting a pumpkin and this got even more complicated!

You’ll need the following:

• 15-20 chestnuts
• 1 small pumpkin
• 1 large onion
• 3 cups vegetable stock
• if you like these things, to taste: cinnamon, curry leaves, chili pepper, curry powder
• 1/3 cup sherry
• 2 tbsps butter + 2 tbsps olive oil
• salt & pepper

I did find out the easiest way of preparing the chestnuts for this – cut X’s in the soft part of the chestnut with a sharp knife & layer them between two paper towels. Place in the microwave for 2-4 minutes until the shells starts coming open where you cut them. Keep the chestnuts between the paper towels to keep warm while you peel the shells off. The warmer they are, the easier this will be but no heroic, finger-burning gestures needed! Only keep the clean, perfect kernels and discard all others.

1. Heat up the stock and infuse it with curry leaves and chopped chilis (if you don’t like it too spicy, skip this step).

2. Prepare the chestnuts according to the method described above and chop them roughly. Preheat oven too 200C (390 F) for the pumpkin.

3. Cut open the pumpkin and scoop out the seeds; dice and layer on roasting trays (I got two trays’ worth out of mine). Sprinkle with salt and olive oil and place in the preheated oven. Cook until soft and roasted, at least 30 minutes. Scoop the pumpkin flesh out into a large bowl.

4. Chop the onion very finely. Heat up the butter and oil in a large, deep pan. Add the onion and chopped chestnuts. Cook until onions are golden and translucent.

5. Add pumpkin, sherry, cinnamon (+any other spices you are using) and plenty of salt and pepper. Mix well and cook for another 5 minutes.

6. Add in the pumpkin-chesnut-onion mixture into the stock. Bring to a boil and proceed to cook for about an hour at a simmer. Taste as you go along and add more seasonings, to taste.

7. Once cooked, let cool slightly and then puree in a blender or with an immersion blender. I like leaving the chestnuts more intact, if using a hand blender.