Chestnut Pumpkin Soup

Pumpkin Chestnut Soup (Vegan)

Help, the flu has got me!  Outside the sun is shining, people are walking in t-shirts and I’m sitting on the couch with my fluffy comfy socks on and a blanket, cleaning my nose every two minutes and avoiding my zombie-like reflection in the mirror. Not fair.

I’m making a grumpy face right now, like I did back then in the 80’s, when my mom put a hat on me I didn’t like. Not fair.

 

Grumpy me.

Grumpy me.

 

But what you gotta do? The best of it of course! I don’t know what I did back then but I hope I rocked that hat anyway!

Making the best of a cold is not as easy, but there are a few things that actually can make you feel a bit better. Like fluffy comfy socks. Or a hot bath with nice smelling essential oils. Or hot lemon-ginger tea. Or watching a few episodes of your favorite Tv show in a row (cause you can). Or eating a cookie (grab two – no one will stop you now!). Or… ooor making a soup!

 

Chestnut Pumpkin Soup

Chestnut Pumpkin Soup

 

Even though the weather is still more like summer than fall right now, pumpkins are already back in the store. Lucky me, because yesterday I was craving a good old pumpkin soup! This time I tried it with a new twist, the chestnut-twist, and it turned out SO good. Brought back a smile on my face!

This recipe is also very quick and easy to make, perfect for those times you don’t feel like cooking but still crave some comfort food. Win!

 

 Pumpkin Chestnut Soup (Vegan)

(for 2 servings)

  • 1 tbsp grape-seed oil
  • 1 medium sized onion (diced)
  • 2 cloves of garlic (finely chopped)
  • 260g hokkaido pumpkin (without seeds, diced)
  • 500ml vegetable stock
  • 10 chestnuts (I used store-bought, ready to use chestnuts)
  • 1/2 tbsp fresh rosemary  (finely chopped)
  • salt

Heat up the oil in a pot and saute onion dices and garlic cloves (finely chopped) for about 2 minutes. Now add the pumpkin dices and saute for another minute. Add vegetable stock, chestnuts and rosemary and bring to boil. Turn down the heat and let simmer for 15-20 minutes until pumpkin is soft. Now you can use a hand-blender to blend everything until smooth. Let it simmer a few more minutes so the flavors combine and the soup thickens. Add salt to your tasting and enjoy! PS: It tastes just as good or even better the next day!

3 Comments

  • Eva @ Four Leaf Clover

    16.09.2014 at 14:33 Reply

    Oh, no! I hope you feel better soon! But it sounds like you’ve got the cure downpat! With a delicious soup like that, I’m sure you’ll be back on your feet in no time :) I need to incorporate a lot more pumpkins into my life and I don’t think I’ve ever had pumpkin soup before, so I should give this one a try!

    • Greenderella

      16.09.2014 at 16:50 Reply

      Thank you Eva! I feel like it’s getting better by the hour. The resting (and eating :-D) is paying out! And yes, you should definitely try pumpkin soup this season, you’ll not regret it! Nomnom…
      The other day my friend made chestnut soup, which I also had for the first time then and I loved it. It’s fun to discover new foods! :-)

      • Eva @ Four Leaf Clover

        16.09.2014 at 22:02 Reply

        Always! I don’t think I’ve ever had either! I’m glad you’re feeling better already!

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