Pumpkin and chestnut soup


Dear Friends, we’ve already talked about the virtues of the pumpkin, to which today we will associate those of the chestnut. A source of folic acid, phosphorus, calcium, iron and potassium, chestnuts are a food with high energy value that contain fibre beneficial for intestinal activity. Chestnuts have a nutritional composition similar to barley or wheat but do not contain gluten.

For this recipe you need (2 persons):

  • 600 gr pumpkin
  • 14 chestnuts
  • Sage
  • Vegetable broth
  • Salt
  • Olive oil
  • Butter

Let’s prepare the chestnuts. Make a small cut with a knife along the whole side of the chestnut and put them in the oven at 180°C for 10-15 minutes. When the crack has opened, add salt and put them back in the oven for another 15-20 minutes. Or you can buy them already roasted from the street vendors. 😉

Remove the peel and seeds from the pumpkin, cut into small pieces and sauté in a pan with a little olive oil, butter and sage. When the pumpkin has browned add the vegetable stock and let it cook on low heat. Add broth as necessary so that the pumpkin is always covered. Once the pumpkin is cooked, add the chestnuts without the peel (keep 6 whole to garnish the dishes) and puree it all. If the consistency is not the desired one put it back on the stove, otherwise pour it into a dish and add the whole chestnuts. Bon appétit!



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