Chestnut and Pumpkin Soup
Posted: Mon Apr 18, 2011 9:00 am
If you have access to fresh chestnuts in season, and have too many to
roast, try this - perfect autumn food.
Boil 20 chestnuts for 20 minutes, let cool, peel heavy dark brown skin AND
thinner pellicel skin off the nut. If they crumble that's OK, they are going
to be pureed.
Bake a butternut pumpkin in its skin, can dress with balsamic vinegar or
any other spices of your choice if you wish - it is also going to be pureed.
Remove pumpkin skin, add the chestnuts to the flesh, and thin with any kind of
stock ( or even water), then puree with a kitchen whizz and heat over low heat
to meld the flavours
Crockpot is perfect here- long slow low heat. Very nutty sweet flavour
roast, try this - perfect autumn food.
Boil 20 chestnuts for 20 minutes, let cool, peel heavy dark brown skin AND
thinner pellicel skin off the nut. If they crumble that's OK, they are going
to be pureed.
Bake a butternut pumpkin in its skin, can dress with balsamic vinegar or
any other spices of your choice if you wish - it is also going to be pureed.
Remove pumpkin skin, add the chestnuts to the flesh, and thin with any kind of
stock ( or even water), then puree with a kitchen whizz and heat over low heat
to meld the flavours
Crockpot is perfect here- long slow low heat. Very nutty sweet flavour