When the air turns crisp and the leaves start to fall, there’s nothing more comforting than a bowl of warm, creamy soup. This Pumpkin and Chestnut Soup is the perfect recipe to welcome autumn. It’s rich, naturally sweet, silky-smooth, and so easy to make! Whether you’re cooking for family, friends, or simply treating yourself, this cozy bowl will bring comfort and joy to your table.
🥕 Ingredients You’ll Need
To make this delicious pumpkin and chestnut soup, gather the following ingredients:
1 onion
350 g of pumpkin (you can also use butternut squash or regular squash)
Olive oil
200 g of chestnuts (jarred or vacuum-packed are perfect)
60 cl of vegetable broth
20 cl of soy cream (or any other plant-based or dairy cream)
A handful of hazelnuts
Fresh parsley
🍲 Step-by-Step Instructions
Step 1 – Prepare the vegetables:
Peel and finely chop the onion. Cut the pumpkin into small cubes. If you’re using butternut squash, you might want to remove the skin as it can be a bit tough.
Step 2 – Sauté everything:
In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, pumpkin cubes, and chestnuts. Let everything cook for about 10 minutes, stirring regularly until the vegetables start to turn golden and release their aroma.
Step 3 – Simmer gently:
Pour in the vegetable broth, then bring to a light boil. Reduce the heat and let it simmer for around 20 minutes, or until the pumpkin becomes soft and tender.
Step 4 – Blend until creamy:
Remove the pot from the heat, add the soy cream, and blend using a hand blender (or a regular one) until you get a smooth, velvety texture.
Step 5 – Serve and garnish:
Pour the hot soup into bowls, then top with crushed chestnuts, fresh parsley, and a few roasted hazelnuts for that extra crunch. You can also drizzle a little olive oil or cream on top for a beautiful finishing touch.
🧡 Why You’ll Love This Pumpkin and Chestnut Soup
This recipe is more than just a soup — it’s a warm hug in a bowl!
Here’s why people love it:
Naturally sweet & nutty: The combination of pumpkin and chestnuts creates a unique flavor — slightly sweet, earthy, and rich.
Super creamy (without butter or cheese): The soy cream gives it a silky texture that’s 100% vegan-friendly.
Easy & quick: You only need about 30 minutes from start to finish.
Healthy & nutritious: Packed with vitamins, fiber, and good fats, this soup keeps you full and energized.
Perfect for meal prep: It keeps well in the fridge for up to 3 days, and you can even freeze it for later.
🥄 Storage Tips
In the fridge: Store in an airtight container for up to 3 days.
In the freezer: Let it cool completely, then freeze for up to 2 months. Reheat gently on the stove with a splash of water or cream to bring back its silky texture.
🌿 Serving Suggestions
Want to turn your soup into a full meal? Here are a few tasty ideas:
Serve it with crusty bread, garlic toast, or cheese crackers.
Add a sprinkle of Parmesan or nutritional yeast on top for extra flavor.
Pair it with a green salad with walnuts and balsamic dressing for a light, balanced lunch.
🍁 A Cozy Taste of Autumn
This Pumpkin and Chestnut Soup is the kind of recipe you’ll want to make again and again once autumn arrives. Its smooth texture, nutty aroma, and comforting warmth make it the perfect dish to enjoy on a chilly evening. It’s also a great way to impress your guests without spending hours in the kitchen.
Whether you enjoy it as a starter, a main dish, or a light dinner, this creamy pumpkin soup is guaranteed to become one of your seasonal favorites.
So grab your pot, put on some cozy music, and let the magic of autumn fill your kitchen!
