Creamy pumpkin soup with grilled chestnuts
For 4 people
- 700gr pumpkin
- 1 onion
- 500ml water
- 1 dash olive oil
- 1 cube vegetable stock
- 1 tablespoon yellow curry
- salt & pepper
For the side dish:
- some grilled sweet chestnuts
- some Parmesan cheese (freshly grated)
- some coconut milk (optional)
The most difficult in this recipe is to cut the pumpkin into the dices and remove the skin … If you have a man in the house, use the help … 😉 Thank you, Pete!
Peel and slice the onion into the slim dices. Then, in a frying pan, put the onion with a dash of olive oil, and cook for 5 minutes over medium heat.
Then, add the pumpkin’s dices, the vegetable stock, and cover everything with water.
Put the salt, pepper, add the curry, cover it and let it simmer for approximately 20 minutes.
When everything is cooked, just mix it to get a nice pumpkin cream.
Serve it hot and cover with sprinkles of Parmesan cheese and the grilled chestnuts (previously grinned in the blender too look like a crumble).
If you prefer the sweeter taste, you can add some coconut milk??
The recipe is made in collaboration with Frascos Ball.