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Cream of Pumpkin Soup with Roasted Chestnuts

From Our Kitchen

Preheat oven to 325ºF.


1-10 lb. pumpkin, cut into eight pieces, seeds removed
2 bunch Leeks, white part only, chopped
2-3 shallots, peeled and chopped
2 quarts Turkey or chicken stock
1 pint apple cider
1 cup sherry
1 pint light cream
1 cup chestnuts, chopped
1 stick butter
1 tsp. cinnamon
Salt and pepper


Cover a sheet pan with aluminum foil. Lightly rub pumpkin with one end of the butter. Place in oven until tender for 45-55 minutes. Remove from oven. When slightly cooled, scoop out flesh and set aside.

Meanwhile, add half of the butter to a large pot on medium high heat. Add leeks and shallots. Cook until lightly brown and tender about 10-12 minutes. Add sherry and simmer for 1 min. Add cider and simmer for 2 mins. Add stock and simmer for 10 minutes. Add pumpkin and stir together (liquid should be about 2 inches above vegetables, add more stock if needed) Simmer for another 10-12 minutes. Remove from heat.

Puree using a blender or an immersion blender. Meanwhile, heat remaining butter in a large sauté pan. When butter just begins to brown add chestnuts. Cook until they brown, stirring about 3-4 minutes. Add cream and cinnamon to soup. Season with salt and pepper. Serve in bowls and garnish with chestnuts.