Easy Pumpkin & Chestnut Soup Recipe

Delicious and aromatic pumpkin and chestnut soup. Whole peeled chestnuts add density to the pumpkin soup, which is important if the pumpkin is too watery.Ingredients

• 4 tablespoons butter• 2 medium onions cut, wholesale• 8 or more cups of broth• 1.8 kg pumpkin, baked and cut into 2.4 cm cubes• 6 large potatoes cut into 2.5 cm cubes• 1 jar (450 ml) peeled chestnuts• Salt and pepper• Up to 2 tablespoons of cream• Pumpkin seeds for garnish

1. Melt the oil in a large pot with moderate heat. Add the onion, pumpkin, potatoes and chestnuts until the vegetables soften for about 45 minutes. Leave a little to cool.

2. Put the mixture in the kitchen robot until a smooth liquid is obtained. Season with salt and pepper. Just before serving, mix with cream to taste and garnish with pumpkin seeds, if desired.

!!!To bake the pumpkin, cut it in half, and season with olive oil; put it on paper and bake while it is soft and slightly caramelized.

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